Tuesday, September 4, 2012

Crock Pot Sauerbraten

This is a mock-sauerbraten. 
The real sauerbraten takes a lot of work. 
This crock pot version will give you that taste with
 5 minutes of prep, and it cooks all day while you
are doing something else.
Cut up the onion and put in the bottom of the
crock pot. Add the beef and season as desired
 with salt and pepper.
 Coat both sided with flour.
Add the remaining ingredients, cover and cook 
on low for about 8 hours. Thicken with the
cornstarch mixture. Cook 5' longer.
Serve with mashed potatoes, or better yet.....
Serve with my easy homemade spaetzle!

 Crock Pot Sauerbraten
3-5 lbs pot roast
1 C beef broth
(1 C water+2 beef bullion cubes)
2 T flour
2 bay leaves
1 onion, cut-up
1/2 C brown sugar
1/2 C cider vinegar
1/2 t allspice
1/2 t ginger
1/2 t salt
1/2 t pepper
Add the cut up onion to the crock pot.
Place the meat on top. Sprinkle with
flour and rub in, season as desired with 
salt & pepper. Turn the meat and repeat
on the other side. In a 2 C measure combine
the beef broth, vinegar, brown sugar, allspice,
 and ginger. Pour over and around the roast.
Add the bay leaves. Cover and cook on low
for about 8 hours until tender.
Thicken Gravy
Combine 2T cornstarch with
about 1/4 C water until blended.
Add to the crock pot. Stir and
raise the heat to high for
about 5 minutes until thickened.
Serve with my homemade spaetzle,
or mashed potatoes

1 comment:

  1. What? No marinating?
    This is by far the worst recipe for sauerbraten I've ever seen! And what in God's name is "mock" sauerbraten? The photo is so bad, it looks as if whatever that brown mass is may have tasted better the first time! I suggest Rita May goes about mothering, or whatever she does that hopefully will take her out of the public eye.
    --Jim Leeds