Sauerbraten

Name: Sauerbraten
Yield: 7 servings (serving size: 3 ounces roast and 6 tablespoons sauce)
Ingredients: 1 cup water; 2 tablespoons sugar; ¾ cup white vinegar; 1 ½ teaspoons salt; 6 black peppercorns; 5 whole cloves; 3 bay leaves; 1 lemon, sliced; 1 (3-pound) rump roast, trimmed; 1 ½ cups sliced onion (1 large); 15 gingersnaps, crumbled; Chopped fresh parsley (optional)

5 Ratings
3 Reviews

The spicy-sweet gingersnaps soften the tang of white vinegar. Serve the tender marinated beef and sauce over spaetzle (tiny noodles or dumplings) for an authentic German feast.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:

7 servings (serving size: 3 ounces roast and 6 tablespoons sauce)

Nutrition Info

Directions

Step 1
Place first 8 ingredients in a large heavy-duty zip-top plastic bag; seal bag. Turn bag to blend marinade. Place roast and onion in bag; seal bag, turning to coat. Marinate in refrigerator 24 hours, turning bag occasionally.

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Step 2
Remove roast from marinade, reserving marinade. Place roast in a 5-quart electric slow cooker. Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups; discard remaining liquid and solids. Pour 1 1/2 cups strained marinade over roast. Cover and cook on LOW for 5 hours or until roast is tender.
Step 3
Remove roast from slow cooker; cover and keep warm. Add gingersnap crumbs to liquid in slow cooker. Cover and cook on LOW for 8 minutes or until sauce thickens; stir with a whisk until smooth. Serve sauce with roast. Garnish with parsley, if desired.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:

202 calories; fat 5.6g; saturated fat 1.7g; mono fat 2.2g; poly fat 0.3g; protein 20.7g; carbohydrates 16.1g; fiber 0.8g; cholesterol 45mg; iron 2.3mg; sodium 512mg; calcium 30mg.

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Monica929

01/24/2015

My husband commented that this was better than meals he has had in German restaurants. I served it with spaetzle and red cabbage. Definitely will serve to company next time with a Black Forest cake for dessert.

aimeelynn

07/16/2014

We didn't expect to like this as much as we did, but it was great!

SuZQCooks

11/21/2012

This was excellent! I added a package of shredded cabbage for the last 2 hours of cooking and we had sweet and sour cabbage with the sauerbraten. I then just drained it into a sauce pan and thickened the gravy with the gingersnaps on the stove top. One of my husband's specialties is spaetzle. We had that with it and it was a great winter meal that my whole family, even my 5 year old, loved.

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