Crock Pot Sauerbraten

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

9 hours Prep: 30 minutes Cook: 9 hours

45 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

5 1/2	pounds	pot roast	or rump roast
2 1/2	cups	water
1 1/2	cup	red wine vinegar
2	each	onions	sliced
1	each	lemon	sliced
1	tablespoon	sugar
3	each	beef bouillon cubes	crushed
1/4	teaspoon	ginger	ground
12	each	cloves	whole
6	each	bay leaves
6	each	peppercorns
1/2	cup	onion	chopped
1/2	cup	carrot	chopped
1/4	cup	celery	chopped
1	cup	gingersnap cookies	broken

Directions

In removable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns.

Add meat. Cover and refrigerate 36 to 72 hours, turning meat occasionally.

The longer the meat marinates, the spicier it gets.

Remove meat from marinade; strain marinade, reserve one cup.

Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all.

Place liner in base. Cover and cook on auto 7-8 hours or on low 9-11 hours or on high 5 hours.

Remove meat to carving board and let sit 15 to 20 minutes for meat to firm before carving.

Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes.

Slice meat and ladle on sauce.

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Categories this recipe belongs to

Main Dish & Entrees

Nutrition Facts

Serving Size 233g

Amount per Serving

Calories 45 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 22mg	1%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	5%
Sugars 5.0g
Protein 1.0g	1%

Vitamin A	36%		Vitamin C	14%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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