A much quicker approach to sauerbraten than our family recipe, and it can be made in a crock-pot if you have one.


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.
Baste frequently.
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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