Kate's Easy German Sauerbraten |
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Prep Time: 30 Minutes Cook Time: 500 Minutes |
Ready In: 530 Minutes Servings: 8 |
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This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles. Ingredients:
2 cups water |
1 cup red wine |
1 cup cider vinegar |
1 lemon, sliced |
1/2 large onion, diced |
1 clove garlic, diced |
10 whole cloves |
2 bay leaves |
2 tablespoons white sugar |
2 tablespoons salt |
1 tablespoon juniper berries, crushed (optional) |
1 teaspoon whole peppercorns |
1 (4 pound) boneless beef chuck roast |
2 cups chopped onions |
2 cups chopped carrots |
1 cup diced celery |
8 gingersnap cookies, crushed |
Directions:
1. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
2. Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
3. Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
4. Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
5. Slice roast and serve with vegetables and gravy.
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