Slow Cooker Sauerbraten Beef with Mashed Potato Balls

Traditional German pot roast is typically marinated for several days before it is cooked. So while it's delicious, it requires forethought in order to cook it. My easy version of Slow Cooker Sauerbraten Beef is a shortcut that you can eat any time.

This recipe uses the spices found in the traditional roast and flank steak. You will love how tender the beef becomes. It has the same rich, savory flavors of the sweet and sour gravy that makes it so delicious.

Slow Cooker meals are our favorite time savers. But the soft and tender beef is the perfect result we love the best! Be sure to try my Beef Tips and Gravy recipe. It is fall apart tender and so delicious.

Ingredients Needed

• flank steak ( you can use top round cubes or stew meat)
• cornstarch or Arrowroot powder
• wine vinegar ( I used pomegranate vinegar)
• red wine
• beef broth
• chopped onion
• sugar or sugar substitute
• garlic
• ground cloves
• ground ginger
• bay leaves
• salt and pepper

How to make Slow Cooker Sauerbraten

I used flank steak for the short cut Sauerbraten. I usually try to slice the meat very thinly when it is still slightly frozen because it makes it easier to cut.

If you use beef cubes or stew meat, it will take more time to tenderize the beef. I would cook it an extra hour and check on it to see if its done.

Add the beef with the spices (except bay leaves) and cornstarch into a large bowl or plastic zipper bag. Stir to coat the beef. Or gently shake the plastic bag.

Place the seasoned beef and remaining ingredients into the slow cooker and stir to combine everything.

From there, it is a hands-off recipe. Let it cook long and slow, about 5-6 hours on low heat. So easy! The beef will tenderize and the flavors will deliciously meld together.

How to make Mashed Potato Balls

Sauerbraten is usually served with Kartoffelkloesse, which are traditonal German dumplings. Since I was going for a simpler weeknight meal, I chose to make a baked potato ball, using some leftover mashed potatoes. You can just as easily use mashed potatoes as a side dish and then make the baked potato balls the next night if you have leftovers. Or serve over egg noodles or mashed cauliflower.

Most of the potato ball recipes typically fry the potato balls to get them crispy. I chose to bake mine and they came out perfectly delicious. After forming the cold mashed potatoes into a ball, they are dipped in egg and then rolled into the spiced breadcrumbs.

Ingredients for the mashed potato balls:

• 1 ½ cups mashed potatoes
• Panko bread crumbs
• egg
• ground ginger
• ground cloves
• olive oil spray

These potato balls were so easy to make. Using the leftover mashed potatoes, form into a ball. Combine the breadcrumbs with the spices. Roll potato balls into beaten eggs and then into the breadcrumb mixture.

The breadcrumbs take on even more of the Sauerbraten's flavor by adding ginger and cloves to the crumbs. Bake for about 20 minutes in a 375°F oven.

Serve Sauerbraten with Charred Broccoli, Green Beans or Brussels Sprouts. They all cook quickly on the stovetop. And my Fried Red Cabbage is a perfect sweet and sour side dish for this recipe as well.