There are hundreds of sauerbraten recipes. I have tried many, but none can compare with my Swedish grandmother's 100 year old recipe. The secret is in the marinade-- which not only seasons the meat but flavors the gravy.
I've been using this recipe from "Meals with a Foreign Flair" cookbook for many years. I'm not much for cream sauces and this one stands on its own without the rich cream. The instant coffee really picks this up. Generally, I buy the frozen Swedish meatballs and pour this sauce over the finished product. Sure beats the hassle of preparing the meatballs from scratch.
A nearly one hundred year-old German-Swedish sauerbraten recipe handed down from my grandmother Jennie. There are literally hundreds of sauerbraten recipes on the internet. I've tried many, but I always return to this one (wouldn't have anything to do with my fondness for my grandma, would it?). It's simple and on the sweet side, but the sugar in the marinade makes for a tender and delectible roast.