A much quicker approach to sauerbraten than our family recipe, and it can be made in a crock-pot if you have one.
Shortcut GERMAN SAUERBRATEN
5 pounds pot roast (round, rump or rolled roast beef )
1 tablespoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1-1/2 cups vinegar
1 cup cold water
Gravy for sauerbraten:
1/2 tablespoon butter or margarine
8 gingersnaps, crumbled
1 tablespoons molasses
1 teaspoon sugar
1 cup hot water
1/2 cup seedless raisins
Preheat oven to 350° F. (or follow crock-pot instructions).
Rub well with 1/2 of the salt and pepper and place in crock-pot or roasting pan with onion, vinegar and cold water.
Follow directions for crock-pot cooking or roast, covered, in moderate oven at 350° F. allowing 1/2-hour per pound.
If desired, a teaspoon of pickling spices may also be added to water. When meat is tender, remove to plate, cool and then slice.
For gravy: Mix together the butter, gingersnaps, molasses, sugar and remaining pickling seasoning in a pan. Stir in hot water and raisins and cook 5 minutes, stirring until thickened. Add 1/2- to 3/4-cup vinegar liquor from roast into gravy and stir until smooth. Serve gravy sliced sauerbraten.
Yield: serves 6 to 8.
Double click here to check the family favorite version of Sauerbraten, an all-week prep.
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