Sauerbraten

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

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Sauerbraten

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Directions

  1. 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.
  2. In a small bowl combine water, vinegar, brown sugar, salt, and pepper. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Transfer meat and vegetables to a serving platter, reserving juices. Cover meat and vegetables and keep warm.
  5. 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.
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Nutrition Facts (Sauerbraten)

  • Per serving:
  • 295 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 101 mg chol. ,
  • 499 mg sodium ,
  • 19 g carb. ,
  • 3 g fiber ,
  • 12 g sugar ,
  • 38 g pro.
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