SLOW COOKER SAUERBRATEN RECIPES

SLOW-COOKER SAUERBRATEN RECIPE: HOW TO MAKE IT

Slow-Cooker Sauerbraten Recipe: How to Make It 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

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

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, FatContent 11g fat (3g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 858mg sodium, CarbohydrateContent 58g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 35g protein.

PRESSURE-COOKER SAUERBRATEN RECIPE: HOW TO MAKE IT

Pressure-Cooker Sauerbraten Recipe: How to Make It image

One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 whole cloves
4 whole peppercorns
1 bay leaf
1/2 cup water
1/2 cup white vinegar
2 teaspoons sugar
1/2 teaspoon salt
Dash ground ginger
1 pound boneless beef top round steak, cut into 1-inch cubes
3 medium carrots, cut into 1/2-inch slices
2 celery ribs, cut into 1/2-inch slices
1 small onion, chopped
1/3 cup crushed gingersnaps
Hot cooked egg noodles
Optional: Chopped fresh parsley and coarsely ground pepper

Steps:

Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes., Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper.,
Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 228 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 436mg sodium, CarbohydrateContent 18g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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