Quick Sauerbraten with Roasted Root Veg
Pan-seared beef chuck with a tangy vinegar-sugar glaze, served with crispy roasted potatoes, carrots, and beets. Ready in under 30 minutes with real sauerbraten flavor—no overnight marinade required.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck, cut into 4 steaks (1.5 inches thick)
- 1 lb potatoes, cut into 1-inch chunks
- ½ lb carrots, cut into 1-inch chunks
- ½ lb beets, cut into 1-inch chunks
- ½ cup red wine vinegar
- ¾ cup beef broth
- 2 tbsp brown sugar
- 2 whole bay leaves
Instructions
- 1
Toss potatoes, carrots, and beets with 2 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 425°F.
- 2
Pat beef dry. Season generously with salt and pepper on both sides.
- 3
Heat 1 tbsp oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear beef 2 minutes per side without moving—edges should caramelize. Transfer to a plate.
- 5
Pour vinegar, broth, sugar, and bay leaves into the skillet. Scrape up browned bits from the bottom.
- 6
Return beef to the skillet, lower heat to medium, and simmer 8 minutes until sauce thickens and beef is cooked through.
- 7
Check roasted vegetables—they should be golden and tender, about 20 minutes total. Plate everything together.
Tools you’ll need
- sheet pan
- heavy 12-inch skillet
- tongs
- wooden spoon
- meat thermometer (optional)
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