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slow cooker sauerbraten with baked potato balls and broccoli on white plate

Slow Cooker Shortcut Sauerbraten

  • Author: Deb
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 1/2 hours
  • Yield: 6- 8 servings 1x


An easy weeknight shortcut for Sauerbraten made in your slow cooker.



  • 2 lbs. flank steak, sliced thin  (you can use top round steak)
  • 1/41/3 cup cornstarch
  • 3/4 cup wine vinegar (I used pomegranate vinegar)
  • 1/2 cup red wine
  • 1 1/2 cups beef broth
  • 1 large onion, chopped
  • 3 tablespoons sugar ( if your wine is on the drier side, add another tablespoon of sugar to taste)
  • 1 teaspoon ground cloves
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon garlic
  • 23 whole bay leaves
  • salt and pepper to taste

Potato Balls

  • 1 1/2 cups Panko bread crumbs ( you can use regular breadcrumbs)
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 beaten egg


  1. Coat sliced beef in cornstarch ( use a large. bowl or ziplock bag)
  2. Pour all ingredients into the slow cooker. Mix to combine
  3. Cook on low for 5-6 hours until beef is tender.
  4. While beef is cooking, prepare the potato balls
  5. Preheat oven to 375°F,
  6. Add ginger and cloves to breadcrumbs.
  7. Form mashed potatoes into a golf ball sized balls
  8. Roll potato balls in the egg and then into the breadcrumbs.  
  9. I repeated rolling in crumbs until the potato balls were fully covered.
  10. Spray a parchment lined baking sheet with olive oil spray and place potato balls on it.
  11. Spray them with the olive oil spray to help with crispiness.
  12. Bake for approximately 20 minutes, turning the potato balls after 10 minutes.
  13. Bake for a few more minutes if you’d like them extra crispy.
  • Category: Dinner
  • Method: Slow Cooker

Keywords: Slow Cooker Shortcut Sauerbraten