Wednesday, May 12, 2010


Back to my German roots with this meal. I love Sauerbraten, but this is the first crockpot recipe I've ever found for it.

What's Needed:

4 lb. lean beef rump roast
1 C. water
1 C. vinegar
1 lemon, sliced but unpeeled
10 whole cloves
1 large onion, sliced
4 bay leaves
5 whole peppercorns
2 T. salt
2 T. sugar
12 low-fat gingersnaps, crumbled

1. Place meat in a deep glass bowl.

2. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over meat. Cover and refrigerate for about 12 hours (if you do this the night before you're ready to cook it, that's perfect!) Turn meat several times while marinating.

3. Place beef in slow cooker. Pour 1 cup marinade over meat.

4. Cover. Cook on LOW for 6-8 hours. Remove meat.

5. Strain meat juices (I used a colander over a deep cooking pot to do this). Return juices to pot. Turn crockpot to HIGH. Stir in gingersnaps. Cover and cook on HIGH 10-14 minutes, OR until gravy thickens.

6. Allow meat to rest for 15 minutes. Slice. Pour finished sauce over meat to serve. Serves 12.

Suggestion: Serve with mashed potatoes.

Husband's Grade: A
PointsPlus: 6 points (without potatoes)

Inspired by: Fix-It and Forget-It Lightly

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