Ww Crock Pot Sauerbraten - 3 Pts
- Reviews 2
Ready In: 5 hrs 10 mins
Serves: 8
Ingredients
- 1 cup red wine vinegar (or cider vinegar)
- 2 onions, sliced
- 2 teaspoons caraway seeds
- 2 garlic cloves, crushed
- 2 bay leaves
- 1⁄2 teaspoon ground pepper
- 1 (1 1/2lb) boneless beef rump roast, tied
- 1 carrot, sliced
- 1 parsnip, peeled and diced
- 1⁄2 cup low sodium beef broth
- 3 gingersnaps, crumbled
Directions
- Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
- Let cool, then pour into a large zip-close plastic bag; add the beef.
- Seal the bag, squeezing out the air; turn to coat the beef.
- Refrigerate 1-3 days, turning the bag about every 8 hours.
- Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
- Cover and cook on high until the beef is tender, 4-5 hours.
- With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
- Cover loosely with foil and let stand while making the sauce.
- Skim off and discard any fat that has risen to the surface of the cooking liquid.
- Discard the bay leaves.
- Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
- If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
- Pour over the beef and vegetables.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off