Easy Crock Pot Sauerbraten Recipe Recipe For Deviled

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SUNNY'S EASY SLOW COOKER SAUERBRATEN



Sunny's Easy Slow Cooker Sauerbraten image

Provided by Sunny Anderson

Categories     main-dish

Time P2DT9h30m

Yield 8 to 10 servings

Number Of Ingredients 21

One 3-pound beef rump roast
Kosher salt
1 pound frozen chopped onions
3/4 cup red wine vinegar
2 tablespoons pickling spice blend
1 tablespoon honey
8 to 10 whole black peppercorns
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 cup red wine, whatever type you like
1 pound boiled peeled small potatoes, for serving
Sunny's Simple Red Cabbage Kraut, recipe follows
4 cups beer (your favorite beer, as long as it's not too chocolatey dark)
3/4 cup sugar
3/4 cup apple cider vinegar
2 teaspoons red pepper flakes
1 teaspoon mesquite liquid smoke
4 cloves garlic, grated on a rasp grater or finely minced
4 whole black peppercorns
1/2 cup thinly sliced Vidalia onions
1 head red cabbage, thinly sliced

Steps:

  • For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
  • For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
  • Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
  • Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
  • Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
  • To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.

TRADITIONAL SAUERBRATEN



Traditional Sauerbraten image

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Provided by Chris Simpler

Categories     World Cuisine Recipes     European     German

Time P2DT4h15m

Yield 6

Number Of Ingredients 13

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled

Steps:

  • Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  • Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
  • Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  • Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g

SLOW-COOKER SAUERBRATEN BEEF



Slow-Cooker Sauerbraten Beef image

Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 6

Number Of Ingredients 9

2 lb beef stew meat (1-inch pieces)
1 cup chopped onions (2 medium)
1 cup beef broth
1 cup red wine vinegar or cider vinegar
2 dried bay leaves
6 cups uncooked medium egg noodles (12 oz)
3/4 cup crushed gingersnap cookies (about 15)
2 tablespoons packed brown sugar
2 tablespoons chopped fresh parsley

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 590, Carbohydrate 59 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 1 1/2 g

SLOW-COOKER SAUERBRATEN



Slow-Cooker Sauerbraten image

My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. -Norma English, Baden, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 11

1 bottle (14 ounces) ketchup
1 large onion, chopped
3/4 cup packed brown sugar
3/4 cup cider vinegar
1 tablespoon mixed pickling spices
3 bay leaves
1 boneless beef chuck roast or rump roast (3 to 4 pounds)
4 cups water
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 475 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 858mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 35g protein.

CROCK POT SAUERBRATEN



Crock Pot Sauerbraten image

Looking for something to serve for Oktoberfest? NOTE: Plan ahead because this needs to marinate for 3 days. This is surprisingly easy to make. Assembling the marinade takes very little time and the actual cooking is done in a crock pot, leaving you free to enjoy your day however you wish. The important thing is not to skimp on the marinating time.

Provided by Roxi3617

Categories     Meat

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/4 cups water
1 cup cider vinegar
1 onion, coarsely chopped
1 lemon, cut in 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon whole cloves
1 (4 -4 1/2 lb) lean top round roast
1/4 cup brown sugar
12 gingersnaps, crushed
1/4 cup water
1 tablespoon flour

Steps:

  • Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
  • Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
  • Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
  • Remove beef to a platter and slice 1/4" thick. Set aside.
  • Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

Nutrition Facts : Calories 619.5, Fat 25.5, SaturatedFat 9.8, Cholesterol 208.7, Sodium 848.7, Carbohydrate 24, Fiber 1.1, Sugar 12.9, Protein 68

KATE'S EASY GERMAN SAUERBRATEN



Kate's Easy German Sauerbraten image

This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.

Provided by kateshort

Categories     World Cuisine Recipes     European     German

Time P2DT8h50m

Yield 8

Number Of Ingredients 17

2 cups water
1 cup red wine
1 cup cider vinegar
1 lemon, sliced
½ large onion, diced
1 clove garlic, diced
10 whole cloves
2 bay leaves
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon juniper berries, crushed
1 teaspoon whole peppercorns
1 (4 pound) boneless beef chuck roast
2 cups chopped onions
2 cups chopped carrots
1 cup diced celery
8 gingersnap cookies, crushed

Steps:

  • Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
  • Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
  • Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
  • Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
  • Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g

SLOW-COOKER SAUERBRATEN



Slow-Cooker Sauerbraten image

Provided by Food Network Kitchen

Time 8h35m

Yield 4 servings

Number Of Ingredients 13

1 4-to-5-pound flat-cut beef brisket, trimmed of excess fat
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 cup dry red wine
1/2 cup red wine vinegar
1 tablespoon pickling spice, tied in cheesecloth with twine
1 cup low-sodium beef broth
6 carrots, quartered crosswise
4 stalks celery, quartered crosswise
2 leeks, halved lengthwise and sliced 1/2 inch thick
12 gingersnap cookies, crumbled
Chopped fresh parsley, to taste

Steps:

  • Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
  • Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
  • Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.

Nutrition Facts : Calories 628, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 795 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 76 grams

OLD-WORLD SAUERBRATEN



Old-World Sauerbraten image

Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 12

2 tablespoons vegetable oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 onions, sliced
1 cup white vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 teaspoons salt
1/2 teaspoon pepper
4 to 5 tablespoons ketchup
12 gingersnap cookies, crumbled

Steps:

  • In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

CROCK POT SAUERBRATEN



Crock Pot Sauerbraten image

Make and share this Crock Pot Sauerbraten recipe from Food.com.

Provided by Bill From New Mexico

Categories     Roast Beef

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs chuck roast
salt & pepper
2 onions, sliced
1 1/2 cups beef broth
1/3 cup brown sugar
1/3 cup vinegar
8 gingersnaps

Steps:

  • Sprinkle roast on all sides with salt & pepper.
  • Place roast in crock pot.
  • Add all other ingredients except gingersnaps.
  • Cover and cook 5-6 hours on high, turning roast occasionally.
  • Remove roast.
  • Add crumbled gingersnaps to sauce in crockpot.
  • Stir until sauce thickens.
  • Slice meat and spoon sauce over slices.

Nutrition Facts : Calories 657.8, Fat 45.2, SaturatedFat 18.1, Cholesterol 156.6, Sodium 291.6, Carbohydrate 17.1, Fiber 0.5, Sugar 11.4, Protein 42.7

SAUERBRATEN IN CROCK POT



Sauerbraten in Crock Pot image

Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Recipe#111307", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.

Provided by NurseJaney

Categories     Roast Beef

Time 20h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (3 ounce) can pickling spices
1 large onion, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon salt
20 gingersnaps
2 cups cider vinegar
2 cups water
4 -5 lbs boneless chuck roast

Steps:

  • Pour pickling spice into a square of cheese cloth and tie into bundle with string.
  • Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
  • Add the meat and marinate in a cool place overnight.
  • Cook all day on low heat.
  • Remove meat and spice bag.
  • Add crumbled gingersnaps.
  • Whisk or stir until gingersnaps form a smooth gravy.
  • Add gingersnaps as needed to thicken to desired consistency.
  • Taste, and add additional salt and/or sugar to suit individual taste.
  • Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
  • Serve with potato dumplings or mashed potatoes.

Nutrition Facts : Calories 565.2, Fat 20.7, SaturatedFat 8.8, Cholesterol 199.6, Sodium 1546.5, Carbohydrate 26.6, Fiber 0.9, Sugar 10.6, Protein 65.5

CROCK POT SAUERBRATEN



Crock Pot Sauerbraten image

Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours.

Provided by lazyme

Categories     Roast Beef

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs rump roast, trimmed
1 cup dry red wine
1/4 cup cider vinegar
3 large onions, sliced
2 stalks celery, sliced
2 whole allspice
4 garlic cloves, whole
1 tablespoon salt
1/2 teaspoon pepper
3 tablespoons flour
3 tablespoons water
1 cup gingersnap cookie, crushed

Steps:

  • Trim roast of all excess fat.
  • In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
  • Place roast in marinade with fat side down; refrigerate overnight.
  • Pour vegetable marinade into crock pot.
  • Place marinated roast in crock pot with fat side up.
  • Cover and cook on low setting 8 to 12 hours.
  • Thirty minutes before serving, remove roast and turn to high setting.
  • Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
  • Cook and stir until thickened.
  • Slice roast and return to gravy for serving.

Nutrition Facts : Calories 684, Fat 36.9, SaturatedFat 14.5, Cholesterol 226.8, Sodium 1339.4, Carbohydrate 12.3, Fiber 1.7, Sugar 3.7, Protein 64.1

EASY SAUERBRATEN



Easy Sauerbraten image

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

Steps:

  • In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

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