German Pot Roast

By Tonya_Speed

NUTRITION per serving: 686 Calories; 22g Fat; 72g Protein; 38g Carbohydrate; 4g Dietary Fiber; 176mg Cholesterol; 455mg
Sodium. Exchanges: 0 Grain (Starch); 9 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. Points: 15

Ingredients

• 1 1/2 cups red wine (or use red grape juice with a
• splash of vinegar)
• 1 cup red wine vinegar
• 1 cup water
• 2 medium onions, roughly chopped
• 2 medium carrots, sliced
• 2 medium stalks celery, chopped
• 1 1/2 teaspoons ground allspice
• 1/4 teaspoon whole cloves
• Salt and pepper to taste
• 2 bay leaves
• 1 (4-pound) beef round roast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 medium stalks celery, diced
• 1 cup low sodium beef broth
• 3/4 cup gingersnap cookies, crushed
• 3 tablespoons balsamic vinegar

Preparation

Step 1

Combine first 9 ingredients - wine, vinegar, water, 2 onions, 2 carrots, celery,
allspice, cloves, salt, pepper, and bay leaves in a large zip-lock plastic bag. Add beef to bag. Seal bag, smoosh
around and refrigerate overnight. The longer it sits the better the flavor will be. Remove roast from bag and place in
a skillet with oil. Brown meat on all sides. Don't worry about cooking through, just get the outsides browned. Place
beef in slow cooker. Take a slotted spoon and remove the solid ingredients from the marinade liquid. Once you
have it strained, put 1/2 cup of marinade into a saucepan; bring to a low boil, then set aside. In the same skillet in
which you browned the beef, add remaining onions, carrots and celery and sauté till onions are translucent. Add to
slow cooker along with beef broth, water and the reserved and boiled marinade. Cover and cook on low heat setting for about 8 hours. Remove beef from slow cooker and carefully pour cooking liquid into a blender, veggies and all.
Puree liquid and veggies into a smooth gravy. Add crushed gingersnaps and balsamic vinegar to gravy. Blend until
gingersnaps are incorporated into gravy. Pour gravy into saucepan and heat through before serving over roast.

SERVING SUGGESTION: Serve with boiled red potatoes tossed in butter and chopped parsley, braised kale (derib
kale, steam till tender, then sauté in butter, salt and pepper to taste) and steamed baby carrots.