"This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles." — kateshort
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juniper berries, crushed
1 (4 pound)
boneless beef chuck roast
gingersnap cookies, crushed
This was super easy with the slow cooker and very close to authentic Sauerbraten that my family use to make when I was young. I was not able to find juniper berries, but it did not seem to effect the recipe. I was really skeptical about the gingersnap cookies in the gravy, but it worked beautifully and produced a wonderful sauce. Will definitely be keeping this one to make for large family dinners in the future.
Terrific sauerbraten recipe. Marinated the beef for 3 days, then prepared it in the pressure cooker. (Seared meat in about 2 tbsp vegetable oil; cooked without vegetables at high pressure for 50 mins. Let pressure drop naturally; removed meat, added veggies and simmered until tender.) Served it with Grandma Jeanette's Amazing German Red Cabbage and buttered kluski noodles.
I made this recipe for a international luncheon we had at work. I won!! Best entree. This recipe is terrific. I used a rump roast instead of a chuck roast. I also made Grandma Jeanette's Amazing German Red Cabbage.
* Percent Daily Values are based on a 2,000 calorie diet.
Kate's Easy German Sauerbraten
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 455
** Calories from Fat: 242
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