Crock Pot Sauerbraten
"Looking for something to serve for Oktoberfest?
NOTE: Plan ahead because this needs to marinate for 3 days.
This is surprisingly easy to make. Assembling the marinade takes very little time and the actual cooking is done in a crock pot, leaving you free to enjoy your day however you wish. The important thing is not to skimp on the marinating time."
photo by LB in Middle Georgia
- Ready In:
- 7hrs 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 1⁄4 cups water
- 1 cup cider vinegar
- 1 onion, coarsely chopped
- 1 lemon, cut in 8 wedges
- 2 bay leaves
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon peppercorn
- 1⁄2 teaspoon whole cloves
- 1 (4 -4 1/2 lb) lean top round roast
- 1⁄4 cup brown sugar
- 12 gingersnaps, crushed
- 1⁄4 cup water
- 1 tablespoon flour
directions
- Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
- Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
- Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
- Remove beef to a platter and slice 1/4" thick. Set aside.
- Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.
Questions & Replies
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Can you marinade the meat in a pan with a lid instead of in a baking pan?
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I am going to make this but using only 2 lbs of beef. How long should I cook it on low? Just half the amount of time for 4 lbs?
Reviews
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I just prepared this for an Octoberfest party a a cusine group . It was amazingly simple and quite good BUT I had to make a few adjustment to the gravy. The original receipe left the gravy quite sour. I changre the # of gingersnapsfrom 12 to 20 and the sugar to 1/3c vs. 1/4. The result was NOT SWEET but less sour with enough sweetness that the 17 women at the part asked for the recipe! -
I have made this many times for my Big Handsome Kraut husband!! I simplify by not cooking the marinade. I just throw it all in a ziplock and put it in the fridge for 3 days and put it in the crockpot. So simple, so delicious. I usually have to add extra gingersnaps to get the gravy thick enough, but that's it!
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This is THE best sauerbraten I have ever made! I followed the recipe exactly and the only thing I can think of to add would be more cider vinegar. It was very tender and I served it over egg noodles. I made this in March but couldn't get my review to go through.
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Excellent , Simple to make, old world flavors. Serve with noodles or Potatoe Dumplings and Braised Red Cabbage for an authentic German Dinner. Chazzzz -
Very good interesting international dish with quite different tastes than the usual standard American cooking! The flavors were intense and delicious. Served with hot butter noodles. I gave it three stars since the children wouldn't eat it (didn't like the smell or taste) and the leftovers have been ignored, even for a nice sandwich! Definitely a four star grown-up meal, but a three star family meal.
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Tweaks
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Extra gingersnaps to thicken gravy
RECIPE SUBMITTED BY
I am a married mother of 5, grandmother of 6. I enjoy cooking, gardening, knitting, spinning, kayaking, hiking, and yoga. Not necessarily in that order. I am a small business owner with a hectic schedule. Because of my limited cooking time I have a fondness for crock pot and pressure cooker meals.
