Best Crock Pot Sauerbraten Recipes

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CROCK POT SAUERBRATEN



Crock Pot Sauerbraten image

Looking for something to serve for Oktoberfest? NOTE: Plan ahead because this needs to marinate for 3 days. This is surprisingly easy to make. Assembling the marinade takes very little time and the actual cooking is done in a crock pot, leaving you free to enjoy your day however you wish. The important thing is not to skimp on the marinating time.

Provided by Roxi3617

Categories     Meat

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/4 cups water
1 cup cider vinegar
1 onion, coarsely chopped
1 lemon, cut in 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon whole cloves
1 (4 -4 1/2 lb) lean top round roast
1/4 cup brown sugar
12 gingersnaps, crushed
1/4 cup water
1 tablespoon flour

Steps:

  • Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
  • Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
  • Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
  • Remove beef to a platter and slice 1/4" thick. Set aside.
  • Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

Nutrition Facts : Calories 619.5, Fat 25.5, SaturatedFat 9.8, Cholesterol 208.7, Sodium 848.7, Carbohydrate 24, Fiber 1.1, Sugar 12.9, Protein 68

SAUERBRATEN IN CROCK POT



Sauerbraten in Crock Pot image

Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Recipe#111307", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.

Provided by NurseJaney

Categories     Roast Beef

Time 20h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (3 ounce) can pickling spices
1 large onion, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon salt
20 gingersnaps
2 cups cider vinegar
2 cups water
4 -5 lbs boneless chuck roast

Steps:

  • Pour pickling spice into a square of cheese cloth and tie into bundle with string.
  • Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
  • Add the meat and marinate in a cool place overnight.
  • Cook all day on low heat.
  • Remove meat and spice bag.
  • Add crumbled gingersnaps.
  • Whisk or stir until gingersnaps form a smooth gravy.
  • Add gingersnaps as needed to thicken to desired consistency.
  • Taste, and add additional salt and/or sugar to suit individual taste.
  • Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
  • Serve with potato dumplings or mashed potatoes.

Nutrition Facts : Calories 565.2, Fat 20.7, SaturatedFat 8.8, Cholesterol 199.6, Sodium 1546.5, Carbohydrate 26.6, Fiber 0.9, Sugar 10.6, Protein 65.5

CROCK POT SAUERBRATEN



Crock Pot Sauerbraten image

Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 8h15m

Number Of Ingredients 12

4 lb rump roast, trimmed
1 c dry red wine
1/4 c cider vinegar
3 large onions, sliced
2 stalk(s) celery, sliced
2 whole allspice
4 garlic cloves, whole
1 Tbsp salt
1/2 tsp pepper
3 Tbsp flour
3 Tbsp water
1 c gingersnap cookies, crushed

Steps:

  • 1. Trim roast of all excess fat.
  • 2. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
  • 3. Place roast in marinade with fat side down; refrigerate overnight.
  • 4. Pour vegetable marinade into crock pot.
  • 5. Place marinated roast in crock pot with fat side up.
  • 6. Cover and cook on low setting 8 to 12 hours.
  • 7. Thirty minutes before serving, remove roast and turn to high setting.
  • 8. Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
  • 9. Cook and stir until thickened.
  • 10. Slice roast and return to gravy for serving.

CROCK POT SAUERBRATEN



Crock Pot Sauerbraten image

Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours.

Provided by lazyme

Categories     Roast Beef

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs rump roast, trimmed
1 cup dry red wine
1/4 cup cider vinegar
3 large onions, sliced
2 stalks celery, sliced
2 whole allspice
4 garlic cloves, whole
1 tablespoon salt
1/2 teaspoon pepper
3 tablespoons flour
3 tablespoons water
1 cup gingersnap cookie, crushed

Steps:

  • Trim roast of all excess fat.
  • In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
  • Place roast in marinade with fat side down; refrigerate overnight.
  • Pour vegetable marinade into crock pot.
  • Place marinated roast in crock pot with fat side up.
  • Cover and cook on low setting 8 to 12 hours.
  • Thirty minutes before serving, remove roast and turn to high setting.
  • Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
  • Cook and stir until thickened.
  • Slice roast and return to gravy for serving.

Nutrition Facts : Calories 684, Fat 36.9, SaturatedFat 14.5, Cholesterol 226.8, Sodium 1339.4, Carbohydrate 12.3, Fiber 1.7, Sugar 3.7, Protein 64.1

GRANDMA FRITZ'S SAUERBRATEN (FOR THE CROCK POT)



Grandma Fritz's Sauerbraten (For the Crock Pot) image

This is a sauerbraten recipe my mom cooked for special guests and events. It seemed like she was in the kitchen forever getting it ready; so, I've updated it to save on time. This dish is really very easy. I haven't changed any of her original ingredients, just the way it's cooked. Now, we have this rich dish for friends and family and they always rave about how delicious it is. This dish is great served with egg noodles.

Provided by skfritz525

Categories     Roast Beef

Time P5DT30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 -5 lbs chuck or 4 -5 lbs rump beef
1 large onion, thinly sliced
3 teaspoons salt
2 bay leaves
1 teaspoon peppercorn
2 cups apple cider vinegar
2 cups water
1/4 cup brown sugar
1/4 cup seedless raisin
6 -8 ginger snaps

Steps:

  • Combine onions, salt, peppercorns, bay leaves, vinegar, and water.
  • Arrange meat in a covered earthenware or Tupperware container and pour pickling solution over the top of the meat.
  • Cover tightly and store in the refrigerator for 3-4 days (the longer it marinades, the more flavor soaks into the meat).
  • Turn the meat once or twice a day.
  • Remove the meat from the solution and pat dry.
  • Remove and discard the bay leaves and peppercorns.
  • Strain and reserve the onions.
  • Put a little oil (I like to go light, if I can, and use extra virgin olive oil or Canola, but you can use a couple of tablespoons of butter) in a skillet and heat and cook reserved onions until they are transparent, but not brown.
  • Remove onions and brown meat on all sides in the same oil.
  • Place onions and meat in a slow cooker/crock pot and fill the crock pot with a cup of the pickling solution.
  • Cover the slow cooker and cook on low for 6-8 hours, until the meat is cooked through and tender.
  • When meat is done, remove to a warm platter and cover to keep warm.
  • Add any remaining marinade to a skillet.
  • Add brown sugar, raisins, crumbled ginger snaps (I pound these out in a Ziploc bag to crush them).
  • Stir and cook until the sauce is smooth and has thickened--about 15-20 minutes.
  • Serve the sauce over the slices of meat and put the remainder of the sauce in a gravy boat.

Nutrition Facts : Calories 110, Fat 0.8, SaturatedFat 0.2, Sodium 1212.5, Carbohydrate 22.6, Fiber 0.9, Sugar 15.2, Protein 0.9

WW CROCK POT SAUERBRATEN - 3 PTS



Ww Crock Pot Sauerbraten - 3 Pts image

Got this out of an old WW magazine. I love Sauerbraten and I hope this one is delicious. My recipe #318806 has lots more fat and calories but it's excellent. I haven't made this one yet. But hope to soon. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc

Provided by teresas

Categories     Roast Beef

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 11

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 1/2 lb) boneless beef rump roast, tied
1 carrot, sliced
1 parsnip, peeled and diced
1/2 cup low sodium beef broth
3 gingersnaps, crumbled

Steps:

  • 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.

Nutrition Facts : Calories 43.4, Fat 0.4, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.7, Protein 0.8

CROCK POT SAUERBRATEN



Crock Pot Sauerbraten image

Make and share this Crock Pot Sauerbraten recipe from Food.com.

Provided by Bill From New Mexico

Categories     Roast Beef

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs chuck roast
salt & pepper
2 onions, sliced
1 1/2 cups beef broth
1/3 cup brown sugar
1/3 cup vinegar
8 gingersnaps

Steps:

  • Sprinkle roast on all sides with salt & pepper.
  • Place roast in crock pot.
  • Add all other ingredients except gingersnaps.
  • Cover and cook 5-6 hours on high, turning roast occasionally.
  • Remove roast.
  • Add crumbled gingersnaps to sauce in crockpot.
  • Stir until sauce thickens.
  • Slice meat and spoon sauce over slices.

Nutrition Facts : Calories 657.8, Fat 45.2, SaturatedFat 18.1, Cholesterol 156.6, Sodium 291.6, Carbohydrate 17.1, Fiber 0.5, Sugar 11.4, Protein 42.7

CROCK-POT SAUERBRATEN



Crock-Pot Sauerbraten image

Provided by My Food and Family

Categories     Home

Time P1D

Number Of Ingredients 19

Marinade:
3 cups water
1 cup red wine
4 heaping tsp. brown sugar
2 large onions, leave whole
2 garlic cloves, minced
Salt & Pepper to taste
3 whole cloves
4 bay leaves
8 peppercorns
lb 3-1/2 to 4 beef roast
1 can beef broth
2 stalk s celery
1 can carrots, with juice
Horseradish (optional)
Gravy:
Flour
Water
1/2 cup gingersnaps, finely crushed

Steps:

  • Place the marinade ingredients in a Ziploc bag with the meat, seal tightly and refrigerate for about 24 hrs.
  • After marinating meat, place meat with marinade and beef broth, celery, carrots, and horseradish in a crock-pot to cook for approx. 10-12 hours on LOW.
  • GRAVY:
  • Strain marinade sauce into 2 qt. saucepan. Add flour (with water to make a paste) and gingersnaps to thicken. Bring to a boil, lower and simmer for approx. 5 minutes. Stir constantly until thickened. Strain into gravy boat.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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