Crock Pot Red Wine Sauerbraten
A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.
Yield
32 servingsPrep
30 minCook
9 hrsReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | pounds |
beef roast, pot roast
or rump roast |
* |
| 2 ½ | cups |
water
|
|
| 1 ½ | cup |
red wine vinegar
|
|
| 2 | each |
onions
sliced |
|
| 1 | each |
lemon
sliced |
|
| 1 | tablespoon |
sugar
|
|
| 3 | each |
beef bouillon cubes
crushed |
*
|
| ¼ | teaspoon |
ginger
ground |
|
| 12 | each |
cloves
whole |
*
|
| 6 | each |
bay leaves
|
*
|
| 6 | each |
peppercorns
|
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
carrots
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 1 | cup |
gingersnap cookies
broken |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | kg |
beef roast, pot roast
or rump roast |
* |
| 591 | ml |
water
|
|
| 355 | ml |
red wine vinegar
|
|
| 2 | each |
onions
sliced |
|
| 1 | each |
lemon
sliced |
|
| 15 | ml |
sugar
|
|
| 3 | each |
beef bouillon cubes
crushed |
*
|
| 1.3 | ml |
ginger
ground |
|
| 12 | each |
cloves
whole |
*
|
| 6 | each |
bay leaves
|
*
|
| 6 | each |
peppercorns
|
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 59 | ml |
celery
chopped |
|
| 237 | ml |
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 to 8 hours or on low 9 to 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.
