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Sauerbraten

Oxmoor House
Yield 7 servings (serving size: 3 ounces roast and 6 tablespoons sauce)
The spicy-sweet gingersnaps soften the tang of white vinegar. Serve the tender marinated beef and sauce over spaetzle (tiny noodles or dumplings) for an authentic German feast.

Ingredients

  • 1 cup water
  • 2 tablespoons sugar
  • 3/4 cup white vinegar
  • 1 1/2 teaspoons salt
  • 6 black peppercorns
  • 5 whole cloves
  • 3 bay leaves
  • 1 lemon, sliced
  • 1 (3-pound) rump roast, trimmed
  • 1 1/2 cups sliced onion (1 large)
  • 15 gingersnaps, crumbled
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 202
  • caloriesfromfat 0.0 %
  • fat 5.6 g
  • satfat 1.7 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 20.7 g
  • carbohydrate 16.1 g
  • fiber 0.8 g
  • cholesterol 45 mg
  • iron 2.3 mg
  • sodium 512 mg
  • calcium 30 mg

How to Make It

  1. Place first 8 ingredients in a large heavy-duty zip-top plastic bag; seal bag. Turn bag to blend marinade. Place roast and onion in bag; seal bag, turning to coat. Marinate in refrigerator 24 hours, turning bag occasionally.

  2. Remove roast from marinade, reserving marinade. Place roast in a 5-quart electric slow cooker. Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups; discard remaining liquid and solids. Pour 1 1/2 cups strained marinade over roast. Cover and cook on LOW for 5 hours or until roast is tender.

  3. Remove roast from slow cooker; cover and keep warm. Add gingersnap crumbs to liquid in slow cooker. Cover and cook on LOW for 8 minutes or until sauce thickens; stir with a whisk until smooth. Serve sauce with roast. Garnish with parsley, if desired.

Cooking Light Slow Cooker Tonight