I love the fact that this recipe is made in the crock pot as it greatly simplifies the recipe from my MIL. Her recipe also calls for thickening the gravy with a little flour. I really enjoyed the distinctive flavor the gingersnaps gave the meat. I will be using this recipe from now on. I did not have any cheese cloth to bag my spices in, so I used a couple of tea balls (for lose tea) which worked very well in my crock pot. Thanks for posting this simple yet tasty recipe NJ. Made and reviewed for the 50th AUS/NZ Recipe Swap.
Sauerbraten is one of DH's favorite dishes and we have tried a lot of recipes for it. This recipe is delicious! What I especailly liked is that for a busy family no other recipes have been as quick and convenient as this version. The slow cooking method really permeates the flavor throughout the meat - something that I had only achieved through 3-5 days of marination in the past. Thanks NurseJaney!! We'll make this often.
One of the tastiest pot roasts we have had in a long time. The meat DOES melt in the gravy. Very tender. I added some frozen boiling onions and some mushrooms to the crock to cook along with the meat. Served with roasted red potatoes and baby carrots, and steamed red cabbage. Great Fall dinner. Thanks, Janey!
I love sauerbraten and was excited to introduce my BF to it. He was skeptical of the amount of vinegar that goes into this, but gobbled up the results. Beware that this makes a ton, so half or quarter the recipe as needed. I had a tough time finding pickling spice, but once I did I went back and stocked up so we can make this again this winter.
This is an excellent sauerbraten recipe - it really does taste as good as those marinated for days. I served it with Potato Dumplings.. delicious meal - Thanks Janie..
This gets 5 stars for flavor and ease. I marinated in my crock overnight and then just popped it into the heating element in the morning. This definitely has a "sour beef" flavor. Very tasty. Used 30 gingersnaps to thicken the gravy. Served with potato latkes.