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Sauerbraten means sour roast in German, but it's really a sweet-sour mixture that makes this roast so tasty and tender.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from meat. If necessary, cut meat to fit into a 5- to 6-quart slow cooker. Set aside. In cooker place carrots, celery, onions, and, if desired, raisins. Add meat.

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  • In a small bowl combine water, vinegar, brown sugar, salt, and pepper. Pour over mixture in cooker.

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  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

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  • Transfer meat and vegetables to a serving platter, reserving juices. Cover meat and vegetables and keep warm.

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  • For gravy, pour juices into a glass measuring cup; skim off fat. Measure 3 cups juices. Pour juices into a medium saucepan; stir in gingersnaps. Cook and stir over medium heat until thickened and bubbly. Serve meat and vegetables with gravy. Makes 8 servings.

Nutrition Facts

295 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 101 mg cholesterol; 499 mg sodium. 19 g carbohydrates; 3 g fiber; 12 g sugar; 38 g protein; 18804 IU vitamin a; 8 mg vitamin c; 50 mg calcium; 5 mg iron;

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