Recipe: Sauerbraten (crock pot) (2) for Kathy

Sauerbraten (Crockpot)

3 1/2-4 lbs. beef rump roast
Pinch ground cloves
1 can prepared beef gravy
1/3 cup raisins
1 medium onion
1/2 cup cider vinegar
Black pepper
1 apple, optional
1 bay leaf
3-5 ginger snaps
Pinch ground allspice
Corn starch

In slow cooker, combine roast, gravy, chopped onion, 2-3 grinds black pepper, bay leaf, allspice, cloves, raisins, vinegar and apple (cored and diced). Cook on high 4-5 hours or on low 10 hours

When meat is ready, remove it to warm platter. Mix crushed ginger snaps and corn starch, as needed, into remaining juice in slow cooker to thicken it for gravy.

SAUERBRATEN

4 lb. chuck roast
Salt and pepper
2 medium onions, sliced
1 (10 3/4 oz.) can condensed beef broth
1/3 C. liquid brown sugar
1/3 C. cider vinegar
8 gingersnaps, crumbled
Noodles

Sprinkle roast on all sides with salt and pepper. Place roast in crockpot. Add onion, broth, brown sugar and vinegar. Cover tightly. Cook on HIGH for 5-6 hours.

Remove roast and set aside. Add gingersnaps to the sauce in the crockpot. Stir until sauce thickens. Slice meat and serve sauce over slices. Serve with cooked noodles.