The recipe I'm using says to roast a 3.5-4 pound sauerbraten roast at 325F for approximately 4 hours. I'm making the recipe quite a bit smaller with a 1.1 pound roast.

Should I change the cooking time/temperature? I'm new to roasts, so I really appreciate any insight!


Sauerbraten is meant to be cooked low and slow (schmoren), not like an American roast which has to be removed from the oven as soon as it reaches a target internal temperature. Keep both the oven temperature and the 4 hour time, do not remove it after it reaches the target temperature.

For some background, read SAJ14SAJ's answer to How can you tell when a roast is done?. It is the section on low and slow roasting that applies to Sauerbraten.

  • Plenty of low and slow cooks use thermometers. It is possible to overcook this (and any) cut. I am not sure what is not applicable in my answer. I did not make any reference to American roast. I did correct a typo in the temperature range that I found.
    – moscafj
    Sep 17 '17 at 22:19
  • The American roast was an assumption on my side why you are suggesting the wrong method for this dish. It is made in the oven and without liquid, but nevertheless cooked like a stew, so 4 hours are normal even for smaller pieces.
    – rumtscho
    Sep 18 '17 at 16:50
  • I spent some time on Google comparing temperatures for sauerbraten. I then simply suggested using a thermometer to check for doneness. With all due respect, all else is assumption on your part.
    – moscafj
    Sep 18 '17 at 21:52
  • @moscafj The point here is that to the best of my knowledge, "using a thermometer to check for doneness" is wrong in the case of a Sauerbraten. So I think that any assumptions here are not really important - you and I simply have a different opinion on which method is appropriate for it. I can still remove the comparison to the roast, if you wish, or also the reference to your answer. I will still insist that it shouldn't be removed when the target temperature is reached, but kept for the full 4 hours.
    – rumtscho
    Sep 20 '17 at 15:50
  • how about removing reference to me from your answer? That way the community can just value the responses as they see fit.
    – moscafj
    Sep 20 '17 at 19:02

Maintain the original oven temperature. Use a thermometer. A quick Google of recipes indicates a target temperature of 145 - 185F... 165F seems common. Figure it will take a less time then the recipe you are following.

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