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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


Recipe Summary

25 mins
10 hrs
10 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

  • 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; fat 7g; cholesterol 101mg; saturated fat 2g; carbohydrates 19g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 12g; protein 38g; vitamin a 18804.4IU; vitamin c 7.7mg; sodium 499mg; calcium 50.5mg; iron 5.2mg.