| Crock Pot Sauerbraten
3 - 4 pound roast
3 - 4 bay leaves
3/4 cup of vinegar
3/4 cup of brown sugar
14 ounces of catsup
1 large onion, chopped
1 tablespoon of pickling spice
30 ginger snaps
Put all ingredients in pot. Put enough water to cover meat. Cook slow 6 to 8 hours. Remove meat; slice. Put gravy through food mill. Put meat back into gravy. |
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Crock Pot Sauerbraten
1 chuck roast (about 4 lbs.)
Salt and pepper to taste
2 onions, sliced
One 10 3/4 ounce can of condensed beef broth
1/3 cup of liquid brown sugar
1/3 cup of cider vinegar
8 gingersnaps
Noodles
Sprinkle roast on all sides with salt and pepper. Place roast in crock pot; add onion, broth, brown sugar, and vinegar. Cover tightly; cook 5 to 6 hours on high, turning occasionally. Remove roast and set aside. Add crumbled gingersnap to the sauce in the crock pot. Stir until sauce thickens. Slice meat and spoon sauce over slices. Serve over noodles. 
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