Crock Pot Sauerbraten Recipe

sauerbraten sliced
David Bishop Inc./Photolibrary/Getty Images
Ratings (6)
  • Total: 22 hrs
  • Prep: 12 hrs
  • Cook: 10 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
692 Calories
41g Fat
10g Carbs
69g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of vinegar, spices, and gingersnaps make this a very flavorful pot roast.

Ingredients

  • 1 pot roast, rump roast, bottom round, etc., about 3 1/2 pounds
  • 1 cup water
  • 1 cup vinegar
  • 1 large onion sliced
  • 1 slice unpeeled lemon
  • 8 whole cloves
  • 2 large bay leaves
  • 6 whole peppercorns
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 12 gingersnaps, crumbled

Steps to Make It

  1. Place meat in deep non-reactive container. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Pour over meat.

  2. Cover and refrigerate roast for 12 to 24 hours; turn several times during marinating.

  3. Place beef in slow cooker; pour 1 cup of the marinade over meat.

  4. Cover and cook on low for 8 to 10 hours.

  5. Place meat on serving platter.

  6. Strain meat juices and return to pot. Turn to high.

  7. Stir in gingersnaps; cover and cook on high for about 15 minutes.

  8. Pour sauce over meat.

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