Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Sauerbraten




Source of Recipe


The Crockery Cookbook, 1975


Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw

List of Ingredients




1 (4-pound) beef pot roast

Salt

1 cup wine vinegar

1 large onion, thinly sliced

2 bay leaves

10 whole cloves

6 whole peppercorns

2 tablespoons granulated sugar

3 tablespoons fat

6 gingersnaps, rolled to fine crumbs


Recipe



1. Put pot roast in a deep bowl. Sprinkle generously with salt. Pour vinegar and 1 cup boiling water over. Add onion, bay leaves, cloves, peppercorns and sugar. Cover and refrigerate for 24 to 36 hours, turning several times.

2. Remove meat, reserving marinade. Pat meat dry, and brown in hot fat in a large crockpot with browning unit or in skillet. Pour 1 cup marinade over meat in cooker. Cover and cook on low for 7 or 8 hours until meat is tender.

3. Strain juices and return to cooker. Turn control to high. Thicken gravy with gingersnap crumbs, stirring constantly.

Serves 8