Old World Sauerbraten (A Slow Cooker Recipe)

It's October, and that means Oktoberfest!  I usually go a little nuts at some point in the month and make a German feast at home - sauerbraten, sweet and sour red cabbage, hot potato salad, and apple strudel.  I've already posted the red cabbage recipe here, and today is sauerbraten.  Apple strudel and hot potato salad will appear in the next couple of weeks!

This is a really easy recipe, and if you've never made sauerbraten, there is a surprise ingredient in the gravy.  Read on!


Old World Sauerbraten

3 1/2 to 4 1/2 lb beef roast, preferably rump or sirloin tip
1 large onion, sliced or chopped1 c water
1 c vinegar
2 T salt
2 T sugar
10 whole cloves
4 bay leaves
6 whole peppercorns
12 gingersnaps, crumbled

Place beef and onion in the slow cooker.  Mix together the water, vinegar, salt, and sugar and pour it over the beef and onions.  Place the cloves, bay leaves, and peppercorns in a cloth spice bag and place the bag next to the beef in the slow cooker.  Cover and cook on low 8-10 hours.

Transfer as much of the juices as possible to a saucepan, stir in the gingersnaps  (the sauce will foam!), and bring to a boil.  Turn down and cook for about 5 minutes.

When done, remove the meat from the slow cooker, slice, and place on a serving platter.  Pour gravy over the meat.