Crock Pot Sauerbraten

Crock Pot Sauerbraten

2 to 3 lb. beef roast

2/3 cups red wine vinegar

2/3 cups beef broth

1 onion, sliced

1 clove garlic, minced

2 Tbsp. brown sugar

6 whole cloves

1 bay leaf

1 tsp. salt

1 tsp. whole peppercorns

3/4 cups gingersnap cookies, crushed

2 Tbsp. flour

2 Tbsp. water

1 Tbsp. oil

1. Whisk together the vinegar, broth, onion garlic, brown sugar, cloves, bay leaf, salt and peppercorns.

2. Put the roast in a zip-lock bag. 

Pour in the marinade. Seal the bag. Turn to coat the beef.

Marinate in the refrigerator overnight.

3. Heat the oil in a skillet. Remove beef from marinade.

Sear beef on all sides - 3 minutes per side.

Transfer to the crock pot. Pour in the marinade.

Add the gingersnaps.

Cook on low for 8 hours.

4. Remove the meat and cover with foil.

Strain the liquid into a saucepan.

Mix the flour and water. Whisk into the gravy.

Cook about 5 minutes - until thickened.

Serve over the meat.

Serves 8.