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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad.Norma English, Baden, Pennsylvania Ingredients:
1 boneless beef chuck roast or rump roast (3 to 4 pounds) |
4 cups water |
1 bottle (14 ounces) ketchup |
1 large onion, chopped |
3/4 cup packed brown sugar |
3/4 cup cider vinegar |
1 tablespoon mixed pickling spices |
3 bay leaves |
1-1/2 cups crushed gingersnap cookies (about 30 cookies) |
gravy: |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Cut roast in half. Place in a 5-qt. slow cooker; add water. In a large bowl, combine the ketchup, onion, brown sugar and vinegar; pour over roast.
2. Place pickling spices and bay leaves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and cookie crumbs to slow cooker.
3. Cover and cook on low for 6-8 hours or until meat is tender.
4. Remove roast and keep warm. Discard spice bag. Strain cooking juices; transfer 4 cups to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
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