Slow-Cooker Sauerbraten
Image by Hans Braxmeier from Pixabay
Yields
Serves : 8
Recipe: tasteofhome.com
By Taste of Home
Ingredients
- 1 bottle (14 ounces) ketchup
- 1 large onion, chopped
- 3/4 cup packed brown sugar
- 3/4 cup cider vinegar
- 1 tablespoon mixed pickling spices
- 3 bay leaves
- 1 boneless beef chuck roast or rump roast (3 to 4 pounds)
- 4 cups water
- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 2 tablespoons cornstarch
- 1/4 cup cold water
Steps
- Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs.
- Cook, covered, on low until meat is tender, 6-8 hours.
- Remove roast from slow cooker; keep warm.
- Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil.
- Mix cornstarch and water until smooth; stir into cooking juices.
- Return to a boil; cook and stir until thickened, 1-2 minutes.
- Serve with roast.
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