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August 12, 2011
Sauerbraten & Vegetables
Hearty Meat Dishes
Prep time:
15 to 20 minutesSlow-cooker time::
10 minutes“Grandma Ingrid made this traditional German dish every year for Christmas Eve.”
Ingredients
Serves 5
- 1 (1 1/4-pound) boneless beef sirloin tip roast
- 3 cups baby carrots
- 1 1/2 cups fresh or frozen pearl onions
- 1/4 cup raisins
- 1/2 cup each water and red-wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic-pepper seasoning
- 1/4 teaspoon ground cloves
- 1/4 cup crushed crisp gingersnap cookies (about 5 cookies)
Directions
1
Heat large nonstick skillet over medium heat until hot. Brown roast on all sides; set aside.
2
Place roast, carrots, onions and raisins in the slow cooker. Combine water, red-wine vinegar, honey, salt, mustard, garlic-pepper seasoning and cloves in large bowl; mix well. Pour vinegar mixture over meat and vegetables.
3
Cover and cook on LOW until internal temperature reaches 145F when tested with meat thermometer inserted into thickest part of roast, about 4 to 6 hours. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. (Internal temperature will continue to rise about 5F to 10F during stand time.)
4
Remove vegetables with slotted spoon to bowl; cover to keep warm. Stir crushed cookies into sauce mixture in slow cooker. Cover and cook on HIGH until sauce thickens, about 10 to 15 minutes. Serve meat and vegetables with sauce. Garnish with chopped fresh parsley, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma always served her Sauerbraten with buttered noodles, boiled potatoes or spaetzle. As a result, we often ran out of the delicious spiced beef gravy. So Grandma started doubling the amounts of water, vinegar, seasonings and gingersnaps to make sure there was plenty of gravy to go around for second helpings.
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