German Beef Roast with Gingersnap Sauce

By cindygwest

Based on sauerbraten, but in a crockpot and less time. Best served with mashed potatoes.

Ingredients

• 2 T. vegetable oil
• 1 boneless beef bottom roast, (3 - 4 lb.), cut into 2-inch chunks and seasoned with salt and pepper
• 2 T. tomato paste
• 1 T. minced fresh ginger
• 1 cup dry red wine
• 1 cup beef broth
• 1/2 cup red wine vinegar
• 1/4 cup gin
• 1 T. quick cooking tapioca, ground
• 1 t. kosher salt
• 2 T. pickling spices, wrapped in cheesecloth and tied with string
• 6 medium carrots, halved cross-wise and halved lengthwise
• 4 ribs celery, cut into 2 inch pieces
• 1 medium onion, halved and each half quartered
• 10 gingersnap cookies, crushed

Details

Servings 8
Adapted from cuisineathome.com

Preparation

Step 1

Heat oil in a late skillet over medium heat. Brown beef in oil in two batches, about 5 minutes per batch. Transfer beef to a 4 - 6 qt. slow cooker.

Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca and salt; simmer 5 minutes. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender, on high setting (about 2 1/2 or 3 hours)

Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover and cook until sauce thickens and vegetables are tender, stirring halfway through, about 1 hour more.

Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce.