Crock Pot Sauerbraten Recipe

sauerbraten sliced
David Bishop Inc./Photolibrary/Getty Images
  • 22 hrs
  • Prep: 12 hrs,
  • Cook: 10 hrs
  • Yield: 8 servings
Ratings (6)

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

What You'll Need

  • 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

How 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.
  1. Stir in gingersnaps; cover and cook on high for about 15 minutes.
  2. Pour sauce over meat.

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Nutritional Guidelines (per serving)
Calories 692
Total Fat 41 g
Saturated Fat 15 g
Unsaturated Fat 18 g
Cholesterol 228 mg
Sodium 2,494 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 69 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)