Sauerbraten
By DrChef
Prep: 10 minutes
Chill: overnight
Slow Cook: 6 hours on HIGH or 8 hours on LOW
Nutrition Facts
Amount Per Serving
Calories 258
Total Fat (g) 6
Saturated Fat (g) 2
Cholesterol (mg) 85
Sodium (mg) 662
Carbohydrate (g) 10
Fiber (g) 1
Protein (g) 37
Percent Daily Values are based on a 2,000 calorie diet
- 10
Ingredients
- 1 cup cider vinegar
- 3/4 cup red wine vinegar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 6 whole cloves
- 2 bay leaves
- 1 tablespoon mustard seeds
- 3-1/2 pounds boneless top round roast, tied
- 20 (about 5 ounces) gingersnaps, crushed
- Prepared mashed potatoes (optional)
- Green salad (optional)
Preparation
Step 1
1. Combine vinegars, salt, pepper, cloves, bay leaves and mustard seeds in a large bowl. Place roast in bowl; cover and refrigerate overnight, turning once.
2. Place roast and marinade in slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
3. Remove roast to a platter and keep warm. Strain liquid from slow cooker. Stir in crushed gingersnaps until well blended. Slice roast and serve with mashed potatoes and salad, if desired. Makes 10 servings.