Oxmoor House
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.

How to Make It

Step 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.

Step 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.

Step 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

Ratings & Reviews

Monica929's Review

January 24, 2015
My husband commented that this was better than meals he has had in German restaurants. I served it with spaetzle and red cabbage. Definitely will serve to company next time with a Black Forest cake for dessert.

aimeelynn's Review

July 16, 2014
We didn't expect to like this as much as we did, but it was great!

MDmomma's Review

September 13, 2013

SuZQCooks's Review

November 21, 2012
This was excellent! I added a package of shredded cabbage for the last 2 hours of cooking and we had sweet and sour cabbage with the sauerbraten. I then just drained it into a sauce pan and thickened the gravy with the gingersnaps on the stove top. One of my husband's specialties is spaetzle. We had that with it and it was a great winter meal that my whole family, even my 5 year old, loved.

budbendy's Review

November 01, 2012