Simple Sauerbraten

This is a very easy, lighter version of sauerbraten. The marinating will take time. Be sure to make enough for sandwiches the next day! Barb L.

Yield: 4-6 Servings

3 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

2 Tbsp Flying Olive Gravenstein Apple, Honey Ginger,or Grapefruit Balsamic Vinegar

1 can diet ginger ale

¾ tsp garlic powder

1/8 tsp ground cloves

½ tsp salt

¼ tsp freshly ground black pepper

1 small onion, chopped

1 2 pound beef top round roast, about 1-1 ½” thick

1 Tbsp cornstarch, or up to 2 Tbsp if you like your gravy a bit thicker


In a large zip-lock bag, combine all the ingredients except the beef and cornstarch. Add the beef, zip the bag closed, flip a few times, and refrigerate for at least 8 hours, 24 for more flavorful, tender beef. Turn occasionally.

When you are ready to cook the beef, put a large skillet over medium-high heat. Remove the beef from the marinade and place in the skillet. Add 1 Tbsp cornstarch to the marinade and mix well. Set aside.

Brown the beef over medium-high heat for 5 minutes per side. Reduce the heat to medium-low, add the marinade mixture, cover and cook for 30 minutes.

Uncover and cook for another 30-40 minutes, or until desired doneness. Remove the beef from the pan and set aside, loosely covered with aluminum foil. If the gravy is too thin, dissolve 1 additional Tbsp of cornstarch in out ¼ cup of cool water. Whisk to combine and add it to the pan. Heat for a few minutes until the gravy thickens. Thinly slice the meat across the grain and serve with the pan juice gravy.

Inspired by a recipe in the book, Mr. Food’s Quick and Easy Diabetic Cooking: Over 150 Recipes Everybody Will Love. Art Ginsburg, American Diabetes Association, 2000.

Submitted by Barb L.