Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, 2 tablespoons sugar, 3/4 cup white vinegar, 1 1/2 teaspoons salt, and more.

Yes, Sauerbraten falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauerbraten

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