(I put the cookies in a baggie and crush with a rolling pin.) Stir in the apple cider vinegar and apple cider and heat to boiling. Crush the ginger snap cookies and add to the butter, forming a roux. When the roast is almost done, melt the butter in a large saucepan over medium-high heat. Choose from Same Day Delivery, Drive Up or Order Pickup. Slice the roast and serve with roasted carrots. Read reviews and buy Slow Cooker Ready & Waiting - by Rick Rodgers (Paperback) at Target. When the roast is finished, strain the remaining marinade to use for the gravy. Pour the strained marinade over the roast and cook on high for four hours, then reduce to low for another two hours. Scoop out the onion and carrot and place it in the slow cooker with the roast. (I use slow cooker liners for easy cleanup.) Pour the remaining marinade through a strainer to strain out the pickling spices. Store for three days, turning the container over each day to completely coat the roast.Īfter three days, take the roast out of the marinade and place in a slow cooker. Seal the container and place it in the refrigerator. In a separate bowl, mix together the red wine vinegar, apple cider, sugar, bay leaves, pickling spices, and whole clove. Chop the onion and sprinkle around the roast.
Place the beef in a large (2-3 quart) plastic storage container (with lid). I used the tri-tip roast for my sauerbraten because it is a more tender cut, and will slice more easily after slow cooking, but a bottom round roast works well too. Wash and trim excess fat off the beef roast. 1 small onion, peeled and coarsely chopped.If you are feeling extra adventurous, you could make homemade spaetzle or potato dumplings to go along with the Slow Cooker Sauerbraten + Gingersnap Gravy. The sweet and sour gingersnap gravy, made with leftover marinade and crushed gingersnap cookies, is generously drizzled over the finished sauerbraten and served with red cabbage and mashed potatoes. The marinade makes the beef extra tender, so it pulls apart easily with a fork. Ingredients 2 cups cider vinegar 1 cups dark brown sugar 3 cups Onion, diced 6 Large Carrots, cut into thick pieces 10 Gingersnap cookies, crushed 10.5 oz. The beef is marinated in a sweetened red wine vinegar marinade for three days, then roasted in the crockpot. Sauerbraten is one of the most popular dishes in Germany, and popular in the United States during Oktoberfest, but makes a great meal any time of year. Slow Cooker Sauerbraten + Gingersnap Gravy This slow cooker Sauerbraten + Gingersnap Gravy will become one of your favorite slow cooker recipes, a great meal for Oktoberfest or any time! Roasting the beef in the crockpot, then making the gingersnap gravy on the stovetop is the key to the perfect slow cooker sauerbraten. Last year, I finally perfected the recipe. I’ve tried over and over to make sauerbraten in the slow cooker but did not marinade it enough in advance or I attempted to make the gingersnap gravy in the slow cooker along with the beef, and the whole thing came out like glue. Something to note: This recipe is about eight years in the making. When I went to Germany last year, I had sauerbraten in a pub and it tasted exactly like the sauerbraten I had growing up! This Slow Cooker Sauerbraten + Gingersnap Gravy is a unique twist on the traditional German recipe –tangy and tender, and surprisingly easy to make in the slow cooker…the ultimate comfort food! My German grandmother did not cook much, but she did introduce me to her German cuisine, including one of my favorite dishes, sauerbraten, a German-style pot roast. Please adjust cooking times and temps to work with your brand and model of slow cooker.Growing up, I had one set of German grandparents and one set of Polish grandparents. Cooking times are suggested guidelines based on our testing. There is no standard among manufacturers. added byĬrock pot notes Crock pots/slow cookers all heat differently. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened. Meanwhile, in a small bowl, stir cold water, cornstarch and ginger until smooth.
Pour 3 cups of the cooking liquid into a medium saucepan discard remaining cooking liquid. Transfer roast and onions to a large platter. Add beef broth and 1 cup of the marinade discard remaining marinade.Ĭover and cook on high for 5 to 5 1/2 hours or on low for 10 to 11 hours or until roast is very tender. With a slotted spoon, transfer onions to slow cooker. Transfer roast to a slow cooker, fat-side up. Cover and refrigerate at least 12 hours or overnight, turning several times. Pour over roast, pushing bay leaves into liquid. In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper and thyme.
Slash top layer of fat on roast in a crisscross pattern. Place half of the onion in a deep 2 1/2- to 3-quart bowl.
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