Kate's Easy German Sauerbraten
Ingredients
- 2 cups water
- 1 cup red wine
- 1 cup cider vinegar
- ½ large onion, diced
- 1 lemon, sliced
- 2 tablespoons white sugar
- 2 tablespoons salt
- 1 clove garlic, diced
- 10 whole cloves
- 2 bay leaves
- 1 tablespoon juniper berries, crushed (Optional)
- 1 teaspoon whole peppercorns
- 1 (4 pound) boneless beef chuck roast
- 2 cups chopped onions
- 2 cups chopped carrots
- 1 cup diced celery
- 8 gingersnap cookies, crushed
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Instructions
- Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
- Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
- Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
- Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
- Slice roast; serve with vegetables and gravy.
Source
Original recipe: View Original