Sauerbraten in the Crock Pot


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When you were a child did your parents ever torture you with some horrible meal that they thought was so great and you absolutely hated?  Well one of those meals for me was Sauerbraten.  My step-father loved it, so we had it, if not often, too often for me.  It would take all day to make because my mother used to serve 10-pound potato balls with it.  The potatoes were first boiled, then riced, then mixed with flour and stuff to make them weigh 10-pounds.  They tasted like cement.  10-pound cement balls.  Blech!  She also served pickled red cabbage out of a jar.  Sour blech!

My how times have changed!  I love Sauerbraten!  It’s just a sweet and sour pot roast.  I’ve been looking for a recipe that didn’t use ginger snap cookies because I thought they were not “authentic.”  According to the web site I stol –er– borrowed this recipe from, even in Germany they use the shortcut of ginger snap cookies.  I made it before, years ago.  I marinated the meat for days and my husband didn’t really like it.  He is coming around also, because he loved this version.  I decided to just cook it in the crock pot instead of marinating.  I find that using the crock pot or a pressure cooker infuses flavor in food and tenderizes without needing to marinate.  Pretty cool, huh?  I tweaked the recipe a bit.
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Sauerbraten in the Crock Pot

Ingredients

  • 2 to 4 pounds beef eye of round roast
  • 1 tablespoon kosher salt
  • 1 onion, thinly sliced
  • 1 carrot, peeled and chopped
  • 1 1/2 cups red wine vinegar
  • 1 1/2 cups apple cider vinegar
  • 3 cups beef broth
  • 3 bay leaves
  • 10 cloves
  • 10 juniper berries, cracked
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2-inch piece of fresh ginger, chopped
  • 1/2 cup golden raisins, divided
  • 2 tablespoon raw honey
  • salt
  • fresh ground black pepper

Instructions

Rub the salt all over the roast and set aside.
In the bottom of the crock pot, or slow cooker, spread the onions and carrots. Place the roast on top. Combine the remaining ingredients up to, but not including the raisins, and pour enough over the roast to cover 2/3’s of the meat. Cover the pot and cook on low for 10 hours.
Remove the roast to a serving platter or cutting board. Pour, straining if you like, the liquid into a saucepan. Stir in the honey and raisins and heat through. Season with additional salt and pepper as desired. If you prefer a gravy, stir in a slurry made with cornstarch and water.
Slice meat and pour sauce over top. You can reserve some of the gravy to pass at the table.
Serve with boiled potatoes and red cabbage.

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