Slice roast and serve with vegetables and gravy. Heat about 3 cups cooking liquid and gingersnaps in saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
Strain cooking liquid into large bowl and return vegetables to slow cooker to rest. Bring the marinade to a boil over high heat, then remove it from the heat and let it cool to room temperature. When roast is done, transfer to cutting board and cover with aluminum foil. For the Sauerbraten Marinade In a 2 to 3 quart saucepan, combine the wine, vinegar, water, onion, garlic, crushed peppercorns, juniper berries, rosemary, thyme, salt, and the bay leaves. Remove roast from marinade and place atop vegetables, them strain marinade and pour 2 ½ cups over roast reserve remaining marinade.Ĭover and cook roast on low for 8 hours. When marination is complete, place onions, carrots, and celery in slow cooker. Marinate in refrigerator 2 to 3 days, turning roast twice day.
Put on stove and heat on medium until sugar is dissolved, which should take about 5 minutes.Īllow marinade to cool completely and pour into resealable plastic bag, then add beef roast, squeeze out excess air, seal bag, and place in refrigerator. It is commonly believed that its origins lay either in the 9 th century with the Franks as a way of using leftover meat from feasts, or from the 1 st century with the Roman colonization of Cologne as a way of preserving meat for the long trek to the Alps.Īdd together water, red wine, cider vinegar, lemon, 1 cup chopped onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in saucepan.
Sauerbraten is today one of the most well-known German dishes, which is not surprising, since it is also one of the oldest and most long lived as well.
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