Slow Cooker Sauerbraten

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This is a German dish that is traditionally slow and labor intensive to make. It has been made easy by using a slow cooker. While it doesn't have that authentic taste, it comes pretty darn close. Serve with the braised red cabbage recipe also posted on this sight.
2 pounds boneless beef chuck roast, well trimmed and cut into 1-1/2 inch cubes like stew meat*
1 cup onion, coarsely chopped
1 cup beef broth
1 cup red wine, or cider vinegar
2 dried bay leaves (or 1 large)
3/4 cups crushed gingersnaps (about 15)
2 Tbsps packed brown sugar
12 oz package medium egg noodles, cooked
2 Tbsps fresh parsley, chopped for garnish
1. Spray the inside of a 3.5-quart slow cooker with no-stick cooking spray.
2. Place meat, onion, beef broth, bay leaves, and cider vinegar in slow cooker and gently stir together. Cover and cook on LOW setting 7-9 hours.
3. About 15 minutes before serving, remove the bay leaves, and stir in the crushed gingersnaps and brown sugar. Cook, uncovered, 15 minutes more until mixture is bubbly and thick.
4. Serve over hot cooked noodles. Sprinkle chopped parsley over top.
*A boneless beef chuck roast cut into cubes, like beef stew meat, is more tender than the prepackaged stew meat, which is a combination of whatever cuts the butcher has left at the end of the day, so you're never quite sure what's in there.

Yield: 4 servings
Meal   DinnerCuisine   German
Dish   Main DishCooking Method   Slow Cooker
Main Ingredient   BeefPrep Time   15 to 30 minutes
Cooking Time   more than 2 hours

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