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Slow Cooker Sauerbraten Recipe
Slow Cooker Sauerbraten Recipe photo by Taste of Home

Slow Cooker Sauerbraten Recipe

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My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad.—Norma English, Baden, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 10 servings

Ingredients

  • 1 boneless beef chuck roast or rump roast (3 to 4 pounds)
  • 4 cups water
  • 1 bottle (14 ounces) ketchup
  • 1 large onion, chopped
  • 3/4 cup packed brown sugar
  • 3/4 cup cider vinegar
  • 1 tablespoon mixed pickling spices
  • 3 bay leaves
  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • GRAVY:
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  1. Cut roast in half. Place in a 5-qt. slow cooker; add water. In a large bowl, combine the ketchup, onion, brown sugar and vinegar; pour over roast.
  2. Place pickling spices and bay leaves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and cookie crumbs to slow cooker.
  3. Cover and cook on low for 6-8 hours or until meat is tender.
  4. Remove roast and keep warm. Discard spice bag. Strain cooking juices; transfer 4 cups to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
Originally published as Slow Cooker Sauerbraten in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p28

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow Cooker Sauerbraten

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
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2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Nov. 15, 2012

Not what we were expecting. Maybe too much vinegar, just not sure. We won't make it again.

MY REVIEW
Reviewed Oct. 16, 2011

Nice variation on the original and pretty easy to put together. I think I used a bottom round roast - that's what was on sale - and it was fine.

MY REVIEW
Reviewed Jan. 19, 2011

Very good gravy favor with this recipe for a mock sauerbraten. Only thing is next time i would make half the sauce the recipe calls for. The roast was swimming in sauce and i had enough for another whole roast. Being of German background and making sauerbraten from scratch many times this is a easy substitution.

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