Sauerbraten [Slow Cooker]

1. 1

   1. Trim any excess fat from the roast. Cut in half lengthwise. Place pieces of roast in a brining bag or large glass container.

2. 2

   2. In a mixing bowl mix together water, vinegar, onion, salt, sugar, juice from the lemon, bay leaves, cloves, and peppercorns. Pour mixture into container with the roast.

3. 3

   3. Seal the container and refrigerate for 24 + hours. Turn pieces occasionally.

4. 4

   4. Remove the [pieces of roast and place in a greased slow cooker. Pour 1 and 1/2 cups of the marinade over the roast in the slow cooker. Discard the rest.

5. 5

   5. Place cover on slow cooker and cook on high for 1 hour. Reduce heat to low and cook for 7 - 8 hours until roast is tender.

6. 6

   6. Remove pieces of roast and keep warm.

7. 7

   7. Strain remaining liquid and return to slow cooker.

8. 8

   8. Increase heat to high. Add crushed gingersnaps to slow cooker. Cover and cook for 12 minutes. The gravy should be smooth and thick.

9. 9

   9. Pour gravy over roast pieces and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.