Recipe Background
If you're looking to celebrate the land of Germany or just searching for something tasty and new to try for dinner, Sauerbraten is the answer in both cases! You might become biased towards this version of the traditional German dish because you simply dump all the savory and sweet seasonings on top of the tender, juicy beef roast in a slow cooker. The only extra step you'll take is thickening some of the yummy cooking juices over the stovetop so that you can drench it all over the cooked roast to ensure you get the sweet, tingly flavor in every single bite. With each taste, the deliciousness of Sauerbraten might convince you to pack your bag and explore all the flavors Germany has to offer!
If you're looking to celebrate the land of Germany or just searching for something tasty and new to try for dinner, Sauerbraten is the answer in both cases! You might become biased towards this version of the traditional German dish because you simply dump all the savory and sweet seasonings on top of the tender, juicy beef roast in a slow cooker. The only extra step you'll take is thickening some of the yummy cooking juices over the stovetop so that you can drench it all over the cooked roast to ensure you get the sweet, tingly flavor in every single bite. With each taste, the deliciousness of Sauerbraten might convince you to pack your bag and explore all the flavors Germany has to offer!
Ingredients
- 1 (14-ounce) bottle ketchup
- 1 large onion chopped
- 3/4 cup brown sugar packed
- 3/4 cup cider vinegar
- 1 tablespoon mixed pickling spices
- 3 bay leaves
- 1 (3-4-pound) beef chuck roast or rump roast boneless
- 4 cups plus 1/4 cup cold water divided
- 1 1/2 cups gingersnap cookies crushed
- 2 tablespoons cornstarch
Directions
- In a medium bowl, mix the ketchup, the onions, the brown sugar, the cider vinegar, the pickling spices, and the bay leaves.
- Place the chuck roast in a 5-quart slow cooker and add 4 cups of the water.
- Pour the ketchup mixture over the roast.
- Sprinkle the roast with the cookie crumbs.
- Cook, covered, on low until the meat is tender, about 6-8 hours.
- Transfer the roast from the slow cooker and keep warm.
- Strain the cooking juices and skim the fat.
- Transfer 4 cups of the cooking juices to a saucepan.
- Bring the cooking juices to a boil.
- In a small bowl, mix the cornstarch and the remaining water until smooth.
- Stir the slurry mixture into the cooking juices.
- Return the cooking juices to a boil.
- Cook and stir the cooking juices until thickened, about 1-2 minutes.
- Serve the sauce with the roast.
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