★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

I've had this recipe in my files for awhile and it sounds "sooo good," to quote Mr. Food. Typical sauerbraten recipes usually require a lot of work and time, but this one is relatively simple. Recipe: Photo:

serves 6
prep time 8 Hr
cook time 8 Hr


  • 1
    (3 to 4 lb.) rump roast
  • 1 c
  • 1 c
    white vinegar
  • 1 md
    onion, sliced
  • 1
    lemon, sliced
  • 10
    whole cloves
  • 6
  • 3
    bay leaves
  • 2 Tbsp
  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • 15
    gingersnaps, finely crushed

How To Make

  • 1
    Place the roast in a large resealable plastic freezer bag. Combine water and next 8 ingredients; pour over meat. Seal and marinate in the refrigerator for 8 hours, turning meat occasionally.
  • 2
    Remove meat from marinade, reserving 1-1/2 cups marinade; discard remaining marinade and bay leaves. Pat meat dry with paper towels.
  • 3
    Heat oil in a large skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until thoroughly browned. Transfer beef to a 5-quart oval slow cooker; pour reserved marinade over meat.
  • 4
    Cover and cook on LOW setting 7 to 8 hours or until tender. Transfer roast to a serving platter, reserving juices in slow cooker; keep roast warm.
  • 5
    Add crushed gingersnaps to juices in slow cooker. Increase to HIGH setting; cover and cook 12 to 15 minutes or until gingersnaps are dissolved and gravy is thickened. Stir well. Serve roast with gravy.

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