Crock Pot Sauerbraten
Recipe: #17962
March 13, 2015
Categories: Roast Beef, Rump Roast, Onions, German, Fathers Day Sunday Dinner, Slow Cooker, High Protein, No Eggs, Non-Dairy, Wine, Beef Dinner, more
"Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (591.6 g)
- Calories 660.6
- Total Fat - 32.5 g
- Saturated Fat - 10.8 g
- Cholesterol - 190.5 mg
- Sodium - 1459 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 4.1 g
- Sugars - 9.3 g
- Protein - 64.5 g
- Calcium - 103.4 mg
- Iron - 3.1 mg
- Vitamin C - 17.9 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Trim roast of all excess fat.
Step 2
In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
Step 3
Place roast in marinade with fat side down; refrigerate overnight. Pour vegetable marinade into crock pot.
Step 4
Place marinated roast in crock pot with fat side up. Cover and cook on low setting 8 to 12 hours.
Step 5
Thirty minutes before serving, remove roast and turn to high setting.
Step 6
Make a smooth paste of flour and water; stir into crock pot with gingersnaps. Cook and stir until thickened.
Step 7
Slice roast and return to gravy for serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
