Please adjust cooking times and temps to work with your brand and model of slow cooker. Cooking times are suggested guidelines based on our testing. There is no standard among manufacturers. Read more: Slow Cooking With Fall Flavors: Crock'toberfestĬrock pot notes Crock pots/slow cookers all heat differently. Serve with hot buttered noodles or Spaetzle. Cover and cook on high for 30 minutes more or until the gravy is thickened. Stir into the liquid and heat and stir for 5 minutes. Add the brown sugar and gingersnaps, stirring until dissolved. Strain liquid and return to crock pot, turn to high. Crock Pot Sauerbraten (German Pot Roast) recipe by Tracey Schoenberger (Stuckey), is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created. Remove beef to a platter and slice 1/4" thick.
Cook on low for 6-7 hours, or until beef starts to fall apart on the edges. Remove meat and place in a 7-8 quart slow cooker. Marinades Muffins & Sweet Breads Salads Salad Dressings Sauces Slow Cooker/Crockpot Soups, Stew & Chili. Cover with plastic wrap and marinate in refrigerator up to for 3 days, turning twice daily. Place beef in a glass 9" x 13" baking dish. Serve this with some cooked spätzle or egg noodles.Combine the first 8 ingredients in a large saucepan and bring to a boil.Let it simmer for about 4 minutes on low heat. Place your sliced roast back in the pot.Here comes that crazy ingredient: gingersnaps! Add 10 gingersnaps to the pot and let them cook, stirring often, until they dissolve and the liquid thickens.Let it rest 5 minutes, then cut it into slices. When it has finished cooking for a total of 3 hours, remove the roast to a tray or cutting board.Cover and let this cook for 2 more hours. Preheat a dry Dutch oven on stovetop on HIGH for 5 minutes. Discard the solids and reserve the strained marinade. Use a mesh strainer to remove the solids from the marinade. After it has cooked an hour, toss in the diced carrots and celery. Remove beef from marinade and use paper towels to pat it dry.Bring this all to a boil, reduce the heat to low. Place the roast back in the pot, and pour the reserved marinade over the top.Toss in your diced onion and cook for about 3 minutes or until the onions are just tender.