Description
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
- 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 (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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 8 hrs 20 mins
Total Time: 2 days
Servings: 8