Sauerbraten with a 1.1 pound beef rump roast
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!
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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.
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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