Slow Cooked Beef Recipe
Slow Cooked Beef Recipe photo by Taste of Home
Publisher Photo

Slow Cooked Beef Recipe

Read Reviews
5 2 3
Publisher Photo
Susan Garoutte of Georgetown, Texas serves this popular German entree with potato pancakes and vegetables. Crushed gingersnaps, lemon and vinegar give the marinated slow-cooked beef an gravy their appetizing sweet-sour flavor.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 6 hours 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 6 hours 10 min.

Ingredients

  • 1-1/2 cups water, divided
  • 1-1/4 cups cider vinegar, divided
  • 2 large onions, sliced, divided
  • 1 medium lemon, sliced
  • 15 whole cloves, divided
  • 6 bay leaves, divided
  • 6 whole peppercorns
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 beef sirloin tip roast (3 pounds), cut in half
  • 1/4 teaspoon pepper
  • 12 gingersnap cookies, crumbled

Directions

In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
Drain and discard marinade. Place roast in a 5-qt. slow cooker; add pepper and remaining water, vinegar, onions, cloves and bay leaves. Cover and cook on low until meat is tender, 6-8 hours.
Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10-15 minutes or until gravy is thickened. Slice roast; serve with gravy. Yield: 12 servings.
Originally published as Old-World Sauerbraten in Light & Tasty October/November 2002, p8

Nutritional Facts

3 ounce-weight: 214 calories, 7g fat (2g saturated fat), 71mg cholesterol, 495mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 1-1/2 cups water, divided
  • 1-1/4 cups cider vinegar, divided
  • 2 large onions, sliced, divided
  • 1 medium lemon, sliced
  • 15 whole cloves, divided
  • 6 bay leaves, divided
  • 6 whole peppercorns
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 beef sirloin tip roast (3 pounds), cut in half
  • 1/4 teaspoon pepper
  • 12 gingersnap cookies, crumbled
  1. In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
  2. Drain and discard marinade. Place roast in a 5-qt. slow cooker; add pepper and remaining water, vinegar, onions, cloves and bay leaves. Cover and cook on low until meat is tender, 6-8 hours.
  3. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10-15 minutes or until gravy is thickened. Slice roast; serve with gravy. Yield: 12 servings.
Originally published as Old-World Sauerbraten in Light & Tasty October/November 2002, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSlow Cooked Beef

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Angelrider65 User ID: 5091434 58963
Reviewed Feb. 24, 2012

"This recipe is great. I didnt do anything different and I"ve made it twice , its turned out really good and my family who loves old world food raved about it..Mine doesnt turn out nicely sliced looking like the photo but it tastes great.."

MY REVIEW
lurky27 User ID: 1251896 115377
Reviewed Dec. 22, 2010

"This is very yummy! And very convenient in the slow cooker. Just our observation...even though it says it serves 12 people, I would say it serves more like 6.

~ Theresa"

Loading Image