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Slow Cooker Sauerbraten

 Slow Cooker Sauerbraten
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
10 ServingsPrep: 20 min. Cook: 6 hours


  • 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


  • 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.
  • 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.
  • Cover and cook on low for 6-8 hours or until meat is tender.
  • 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

2 of 2

Slow Cooker Sauerbraten (continued)

Directions (continued)

  • stir for 2 minutes or until thickened. Slice roast; serve with
  • gravy. Yield: 10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.