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Donna's Slow-Cooker Sauerbraten




Source of Recipe


HERB-RECIPE@yahoogroups.com

4 lb rump roast or top round (london broil)
1 cup sugar
1 cup white vinegar
2 1/4 cup water divided
2 onions diced
3 whole cloves
3 bay leaves
1/2 tsp powdered ginger
salt and pepper to taste
2 tbl cornstarch or more

CUT meat into 1- to 2-inch cubes and place in a 4- to 5 1/2-quart
slow cooker along with sugar, vinegar, 2 cups water, diced onions,
cloves, bay leaves, ginger, salt and pepper.

Cover and cook on the low setting for 6 to 10 hours or until meat
is very tender.

REMOVE meat with a slotted spoon. Discard cloves and bay leaves.

Whisk cornstarch into 1/4 cup water and stir into hot liquid in slow
cooker to make a thickened gravy. Return meat to gravy and heat
through.

Serve over mashed potatoes or noodles.