Description
Slow Cooker Sauerbraten Beef is a delicious and tender German pot roast dish made with marinated beef, aromatic spices, and served with a rich gingersnap gravy.
Ingredients
Scale
- 900 g beef roast (bottom round or chuck), trimmed
- 1 medium onion, sliced
- 1 clove garlic, minced
- 160 ml red wine vinegar
- 160 ml beef broth
- 2 tablespoons brown sugar
- 6 whole cloves
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 80 g gingersnap cookies, crushed
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine the red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and peppercorns. Whisk until the sugar and salt are fully dissolved.
- Place the beef roast in a resealable plastic bag or non-reactive container. Pour the marinade over the beef, ensuring it is fully coated. Seal and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally for even marination.
- Remove the beef from the marinade, reserving the liquid. Pat the beef dry with paper towels. Heat the vegetable oil in a skillet over medium-high heat. Sear the beef on all sides until deep golden brown, about 2–3 minutes per side.
- Transfer the browned beef to a slow cooker (6 litres or larger). Pour the reserved marinade with aromatics over the meat. Sprinkle the crushed gingersnaps evenly on top. Cover and cook on LOW for 8 hours, or on HIGH for 4 hours, until the beef is very tender.
- About 30 minutes before serving, carefully remove the cooked beef and cover with foil to keep warm. Strain the cooking liquids into a saucepan, discarding solids. Skim excess fat from the surface. In a small bowl, mix the flour and water until smooth, forming a slurry. Gradually whisk the slurry into the strained liquid over medium heat, stirring constantly until thickened, about 5 minutes. Adjust seasoning with additional salt and pepper if needed.
- Slice or shred the beef and serve covered with the gingersnap gravy. Enjoy hot.
Notes
- For best flavor, marinate the beef overnight.
- You can substitute the gingersnap cookies with crushed ginger cookies if needed.
- Adjust the cooking time based on your slow cooker model.
- Prep Time: 4 hours (plus overnight marination)
- Cook Time: 8 hours on LOW or 4 hours on HIGH
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg