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Sauerbraten II

By: BCOULTER4  
"This is an old family recipe I've enjoyed for 40 years. It does wonders for tough meat."

Rating: This weblink has been rated 4 times with an average star rating of 2.8 Read Reviews (1)

Rate/Review | 161 people have saved this

What to Drink?

Wine Riesling
Prep Time:
20 Min
Cook Time:
6 Hrs
Ready In:
6 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 15 gingersnaps
  • 4 1/2 pounds rump roast
  • 7 potatoes, peeled and quartered
  • 6 carrots, cut into 1 inch pieces
  • 6 stalks celery, cut into 2 inch pieces
  • 1 onion, quartered
  • 2 cubes beef bouillon
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1032 | Total Fat: 50.8g | Cholesterol: 208mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2009 by daadoos 
Not a good recipe. Doesn't taste like sauerbraten. MORE

 
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