A classic German pot roast, typically beef, marinated for days in vinegar, spices, and herbs, then slow-cooked. The meat itself is keto, but the sauce often contains flour/gingerbread for thickening and traditional sides are high-carb.

Key ingredients

Beef (top round or bottom round), vinegar, water, red wine, onion, carrot, celery, bay leaves, juniper berries, peppercorns, cloves, braised red cabbage, cooking fat.

If you order it anyway

Request no potato dumplings (Kartoffelknödel), spaetzle, or other starchy sides. Inquire if the sauce is flour-thickened or sweetened; ask for a reduced-carb sauce (e.g., natural pan drippings) if possible, or scrape off the sauce. Opt for a side of braised red cabbage (Rotkohl) but ensure minimal or no sugar/apples are used in its preparation, or ask for a simple side of green beans.

Watch out for

Sauce thickeners (flour, gingerbread crumbs), added sugars in the sauce and red cabbage, traditional high-carb sides.

Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.