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Nutrition Facts
Serving Size 1 (519g) Recipe makes 6 servings The following items or measurements are not included below: 3 ounces pickling spices
Calories 913
Calories from Fat 553		(60%)
Amount Per Serving		%DV
	Total Fat 61.5g	94%
	Saturated Fat 24.5g	122%
	Monounsaturated Fat 26.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 208mg		69%
Sodium 1501mg		62%
Potassium 1116mg		31%
Total Carbohydrate 25.9g		8%
	Dietary Fiber 0.9g	3%
	Sugars 10.5g
Protein 57.2g		114%
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Sauerbraten in Crock Pot

Recipe #283593 | 1 day | 45 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: NurseJaney
Feb 2, 2008

Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Good Old Gingersnaps", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.

SERVES 6 -8 (change servings and units)

Ingredients

1 (3 ounce) can pickling spices
1 large onion, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon salt
20 gingersnaps
2 cups cider vinegar
2 cups water
4-5 lbs boneless chuck roast

Directions

1
Pour pickling spice into a square of cheese cloth and tie into bundle with string.
2
Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
3
Add the meat and marinate in a cool place overnight.
4
Cook all day on low heat.
5
Remove meat and spice bag.
6
Add crumbled gingersnaps.
7
Whisk or stir until gingersnaps form a smooth gravy.
8
Add gingersnaps as needed to thicken to desired consistency.
9
Taste, and add additional salt and/or sugar to suit individual taste.
10
Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
11
Serve with potato dumplings or mashed potatoes.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Roast
Cuisine > European > Western > German
Preparation > Equipment > Crock-Pot
Occasion > Seasonal > Winter

Featured Reviews for This Recipe

From: mikekey

On Oct 18, 2009

One of the tastiest pot roasts we have had in a long time. The meat DOES melt in the gravy. Very tender. I added some frozen boiling onions and some mushrooms to the crock to cook along with the meat. Served with roasted red potatoes and baby carrots, and steamed red cabbage. Great Fall dinner. Thanks, Janey!

1 person found this review helpful

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From: kolleen1021

On Oct 1, 2009

I love sauerbraten and was excited to introduce my BF to it. He was skeptical of the amount of vinegar that goes into this, but gobbled up the results. Beware that this makes a ton, so half or quarter the recipe as needed. I had a tough time finding pickling spice, but once I did I went back and stocked up so we can make this again this winter.

1 person found this review helpful

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From: Ycooks2

On Aug 24, 2008

This gets 5 stars for flavor and ease. I marinated in my crock overnight and then just popped it into the heating element in the morning. This definitely has a "sour beef" flavor. Very tasty. Used 30 gingersnaps to thicken the gravy. Served with potato latkes.

3 people found this review helpful

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From: steve in FL

On Feb 15, 2009

This is an excellent sauerbraten recipe - it really does taste as good as those marinated for days. I served it with Potato Dumplings.. delicious meal - Thanks Janie..

2 people found this review helpful

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