Ww Crock Pot Sauerbraten - 3 Pts

1. 1

   Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.

2. 2

   Let cool, then pour into a large zip-close plastic bag; add the beef.

3. 3

   Seal the bag, squeezing out the air; turn to coat the beef.

4. 4

   Refrigerate 1-3 days, turning the bag about every 8 hours.

5. 5

   Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.

6. 6

   Cover and cook on high until the beef is tender, 4-5 hours.

7. 7

   With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.

8. 8

   Cover loosely with foil and let stand while making the sauce.

9. 9

   Skim off and discard any fat that has risen to the surface of the cooking liquid.

10. 10

    Discard the bay leaves.

11. 11

    Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.

12. 12

    If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.

13. 13

    Pour over the beef and vegetables.

* Per serving · 4 servings · Values may vary.