Kate's Easy German Sauerbraten recipe
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Ingredients
- 2 cups water 1 cup red wine 1 cup cider vinegar 1 lemon, sliced ½ 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 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
Nutrition Info
- 460.4 caloriescarbohydrate: 17.9 gcholesterol: 103.3 mgfat: 27 gfiber: 3 gprotein: 27.8 gsaturatedFat: 10.5 gservingSize: -sodium: 1875.3 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Kate's Easy German Sauerbraten
Directions
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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.
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.
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.
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.
Slice roast and serve with vegetables and gravy.