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

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)

Details

Servings 10
Adapted from familycircle.com

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.