Rating: 5 stars
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  • 5 star values: 4

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.

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

Yield:
7 servings (serving size: 3 ounces roast and 6 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

202 calories; calories from fat 0%; fat 5.6g; saturated fat 1.7g; mono fat 2.2g; poly fat 0.3g; protein 20.7g; carbohydrates 16.1g; fiber 0.8g; cholesterol 45mg; iron 2.3mg; sodium 512mg; calcium 30mg.
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