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. But what if you've got a craving for Sauerbraten. Cook beef mixture on Low until thickened, about 15 minutes. my recipe for making this in an Instant Pot pressure cooker, What To Serve With Pot Roast ~ Best Side Dishes, Slow Cooker Roast Beef tastes like Rouladen: Oma's Crock-Pot Recipe, Oma's Authentic German Beef Rouladen Recipe - Just like Oma, What To Serve With Rouladen ~ Top 10 German Side Dishes for Rouladen, What To Serve With Schnitzel ~ Top 10 German Side Dishes for Schnitzel, Slow Cooker Pot Roast Recipe made Just like Oma, German Pork Knuckle Recipe (Schweinshaxe) Crispy Roasted Hock, Oma's Frankfurter Kranz Recipe ~ German Crown Cake (Wreath Cake), Omas Favorite Finds: German-inspired items for cooking & entertaining, 4 pounds beef roast (chuck, rump, or round), 2 to 3 tablespoons bacon fat, butter, or oil for browning. Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups; discard remaining liquid and solids. Join Me & Mr B as we share our favorite tried and true home-style recipes, cozy living ideas, practical crafts, and easy travel tips. Add the beef broth to the crock pot. Transfer 3 cups of the liquid from the crock pot to a saucepan. To achieve the temperature results you want, it is best to use an instant read meat thermometer. In a separate bowl, mix together the red wine vinegar, apple cider, sugar, bay leaves, pickling spices, and whole clove. Remove 1 cup of the marinade and add it to the crock pot. Place the beef roast in a deep ceramic or glass bowl. The sweet and sour gingersnap gravy, made with leftover marinade and crushed gingersnap cookies, is generously drizzled over the finished sauerbraten and served with red cabbage and mashed potatoes. Turn off the heat and allow the mixture to cool completely. (Shout-out to Basics Meat Market for the beautiful rump roast pictured here!) Join me & Mr B for the best in home cooking and cozy living - from the beautiful Pacific Northwest and beyond. I recommend putting the cloves, peppercorns & berries in a piece of cheesecloth in order to get them out easily so you can eat all those yummy veggies. Fortunately, she had a wonderful life filled with loving family and friends, fantastic parties, delicious food, and amazing travel adventures. In medium saucepan, combine the marinade ingredients: onions, red wine vinegar, water, brown sugar, kosher salt, cloves, juniper berries (optional), peppercorns, allspice, bay leaves. Remove the roast to a platter when the internal temperature reaches 130F [55C] for Medium Rare. Heat vegetable oil in a large pot or Dutch oven over medium heat. The results are worth the time. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. Generously brown the roast on all sides. This website uses cookies to improve your experience while you navigate through the website. Ive been making sauerbraten with gingersnaps all of my life. Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Place half of the onion slices in a 3 quart size bowl. Add one cup of reserved marinade and cook meat 2 hours or more until tender. GRAVY. Feel free to experiment, all these variations are authentic! However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast. A 3-4 pound marinated roast will take about 1 to 1 hours to cook to Medium-Rare. Slow Cooker Sauerbraten + Gingersnap Gravy. Red wine vinegar: You can use apple cider vinegar, or equal parts wine and vinegar, in place of the red wine vinegar. Other cuts that work well include boneless beef chuck roast, top round, or even brisket. Remove bay leaf and serve sauerbraten piping hot over noodles. She really LOVED her slow cooker! Place roast in a large nonmetallic bowl, such as ceramic or glass or into a sealable plastic bag that's been placed into a bowl in case it should leak. Normally there is much more marinating liquid and much more cooking time, like 3 hours to make sure the roast is very tender. Just leave them out, there are plenty of other flavors in this dish. Remove meat from marinade, dry it will with paper towels and strain the marinade into a bowl. In fact, my parents would prepare the marinade and meat on Sunday and we would enjoy it the following Sunday. Remove beef from marinade and use paper towels to pat it dry. I did read over the post again and decided to go with a longer time in the oven instead of using the slow cooker. Spoon the gravy over the sliced Sauerbraten and serve immediately. Serve roast with gravy. The smell coming out of the kitchen while this cooks is that classic rich meaty aroma we all miss from childhood, it makes you feel safe and cozyand insanely hungry. As an Amazon Associate I earn from qualifying purchases. Best of all, it's so easy to make and not a lot of work. Learn how your comment data is processed. If you wish for a stronger flavor, use white vinegar. Combine the red wine, vinegar, sugar, bay leaves, cloves, salt, pepper, and thyme in a saucepan over medium heat. Mr B and I prefer our roasts - sauerbraten or otherwise - to be medium to medium rare, and nuances in temperature are much easier to achieve by braising it in the oven. It basically acts like a spiced flour to thicken the gravy. Unless otherwise noted recipe, images and content Just like Oma | www.quick-german-recipes.com. Then blend with an immersion blender until smooth. Temperature will rise to 150F [65C] in 10-15 minutes. Loosely tent the roast with aluminum foil and allow to stand. directions Combine the first 8 ingredients in a large saucepan and bring to a boil. Refrigerate for up to 3 days. Add slices of onion to the hot pan and allow the rings to fry for about 3-4 minutes on each side, enough to soften. Add onions, peppercorns, cloves and bay leaf. That's the result. Place the Dutch oven back on the stovetop and heat over MEDUIM-LOW. I like to marinate it right in my enameled cast iron pot, but you can also use a large heavy duty zip lock bag. If this is you, just double the marinade amounts when you make it. Love your recipes. EPICURE & CULTURE | Chic Lite | Developed By, How To Make Authentic Sauerbraten Like Youre From Germany [Recipe], on How To Make Authentic Sauerbraten Like Youre From Germany [Recipe]. Brown roast on all sides. Ill try this and post a response when I do! Slow Cooker Sauerbraten + Gingersnap Gravy Sauerbraten is one of the most popular dishes in Germany, and popular in the United States during Oktoberfest, but makes a great meal any time of year. Transfer roast to platter, turn heat up to high. Perfectly wunderbar. However, in northern Germany, Lebkuchen is seldom used. Very delicious although I decided to go with additional marinade for the extra gravy and less ginger snaps. 336. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Here, I'm just about to seal the Instant Pot pressure cooker and have dinner ready in only one hour. Bring it back to a bubble and sprinkle in the crushed gingersnaps, whisking as you add them, so they don't clump. Traditional Currywurst and Curry Ketchup Recipe . Put the seasoned meat into the bag. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. I love to travel and have even visited some of the same destinations on my personal and business trips, for instance, Pompeii and the Amalfi Coast. The perfect pairing for a perfect feast. A recipe for German Sauerbraten Without Gingersnaps made in the crock pot made with onion, beef rump roast, dry red wine, cider vinegar, sugar, bay leaves, whole cloves Ginger Snaps Recipe Ginger Snap Cookies Aip Recipes Cooking Recipes German Sauerbraten Recipe Beef Rump Roast Arrowroot Flour Dry Red Wine Bay Leaves More information . Hi, I'm Oma Gerhild! As you scroll through these sides, you can find loads to pair with your favorite roast recipe. Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit. Equipment. (Traditionally, the marinating time is as long as 2 weeks!) What do you eat with the sauerbraten if discarding those at this point? Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Put roast in roasting pan. Add onions, peppercorns, cloves and bay leaf. The marinade makes the beef extra tender, so it pulls apart easily with a fork. After the machine beeps let it sit for 10 minutes without doing anything, then release the pressure valve. Note: if you do get any lumps, just strain the gravy through a mesh sieve before serving. They will dissolve almost immediately and thicken the juices into a gravy. Add the carrots, onions, and celery. If you prefer sauerbraten without gingersnaps, you can use flour. Add the rump roast to the Dutch oven with the marinade, cover, and refrigerate 5-7 days for the best results. That's my goal. Pour over the roast. Put the Ginger Snaps into the gravy and let soak for a few minutes. Turn off the heat and let the mixture cool down completely. Unlock to see ALL the exclusive recipes on this site. Serve the sliced meat on a big platter and pour gravy over it, then serve extra gravy on the side. Onions: For vegetables for the marinade, we choose to keep things simple and stick with onions, of which you can use just about any variety. What would you serve with this? All Right Reserved | Copyright Protected. beef, braising, chuck roast, Diner, German, pot roast, Thanksgiving, We love seeing what youve made! Serve the German sauerbraten with the ginger gravy immediately. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. The gingersnaps help to balance the sour element, so dont leave them out, and you can add some extra sugar or brown sugar to help as well. Required fields are marked *. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Drain. Remove the sliced onions from the marinade with a slotted spoon and add them to the crock pot. Cover the bowl and refrigerate the sauerbraten for 8-12 hours, turning the beef occasionally so all sides soak in the liquid. My favorite side dish for this traditional meal is spaetzle. 2023 The View from Great Island, All Rights Cuisine German. Submit your question or review below. Stir it into the cooking juices and cook, stirring until sauce is thickened and smooth. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. This slow cooker pot roast recipe is easy to put together first thing in the morning - you can even get it ready the night before. ), Using a vacuum bag keeps the roast completely encased in marinade, and takes up less room in the fridge, too! In southern Germany, Sauerbraten is accompanied with a gingersnap gravy. Lovely! Remove the roast and set aside. Wonderful blog, thank you for the information. Loosely tent the roast with aluminum foil and allow it to stand. While growing up, she traveled by boat to spend summers with family back in Deutschland. As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. This classic, but easy, recipe requires advance planning and time (3 days! Isnt that what its all about? Add onions, carrots, ginger, sugar, salt, and pepper. Just in case the bag breaks! Drain. Remove beef and add gingersnaps to sauce. SAUERBRATEN WITH GINGERSNAP. I explained that the ginger cookies are actually a way to thicken the gravy and add warm, spiced flavors to it all at the same time. Pour the wine mixture over the roast. Pot roast is something very comforting, so you want some comforting and classic sides to serve with it. This recipe is as close to his as I can get, its delicious! 1/4 cup finely crushed gingersnaps Instructions Put all the marinade ingredients into a large non-reactive pot such as enameled cast iron (make sure it's big enough to hold the marinade and meat.) The last time we served sauerbraten, one of our guests who was new to German food was hesitant to try a gravy made with cookies. nutrition data for german sauerbraten without gingersnaps 330 calories, 10 grams fat, 12 grams carbohydrates, 42 grams protein per serving. Calories per serving: Brown roast on all sides, approximately 10 minutes per side. In her spare time, she writes unfinished novels and songs about cowboys. Nothing sweet at all. Oma's Favorite Finds offer a range of Omas favorite German-inspired must-have items that make cooking and entertaining more enjoyable, yummy, and efficient. Over in America, the easy substitute for this are gingersnap cookies. trimmed, sliced, and rinsed well to remove grit. Besides, we offer SEO Audits, On-page SEO, OFF-Page SEO, Enterprise SEO, White Label SEO, eCommerce SEO, Local SEO, International SEO, Small Business SEO, woocommerce seo service, shopify seo and more. Serve gravy over sliced beef and enjoy. Yes, just use apple cider with apple cider vinegar. Total Time 1 hr 25 mins. Pour white vinegar, water and cider vinegar over the meat, chill; covered for 4 days. Pour cooled marinade over beef. Serve sliced sauerbraten with warm gingersnap gravy on the side. You dont have to serve specifically German sides with sauerbraten, it pairs well with all sorts of choices: I love hearing from you! Remove the beef from the liquid and place in the crock pot fat side up. In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal. Return the gravy to a boil and cook, stirring constantly, until thickened (about 2 minutes). Considered one of the national dishes of Germany, sauerbraten is true comfort food indulgence. Copyright 2023 The Good Hearted Woman. Cook 4 hours on high or 8 hours on low. I place that into a bowl or, as shown here, in a super large measuring cup. Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Pour white vinegar, water and cider vinegar over teh roast. Apple cider vinegar can be substituted for the red wine vinegar. Method: crock pot, stovetop. Add water to cover. Stir in the remaining marinade from the roast, lower the heat to medium and simmer the gravy until thickened, then serve immediately. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Set the Instant Pot at High pressure for 40 minutes. Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. This slow cooker version of sauerbraten skips the gingersnap cookies and uses ground ginger instead to flavor the gravy. I love to use a few drops of gravy browning like Kitchen Bouquet to darken pale gravies. She fought a tough battle with breast cancer and was persistent and optimistic to her end. After three days, take the roast out of the marinade and place in a slow cooker. In a Dutch oven, brown the meat on all sides in hot vegetable oil. This amazing tender beef dinner is one of those. Serve sliced sauerbraten with warm gravy. Remove the sliced onions from the marinade with a slotted spoon and add them to the crock pot. This authentic German Sauerbraten recipe comes straight from my grandfather's kitchen ~ You can do this braised chuck roast on the stove or in the oven. To do this, I use a Ziploc bag which makes turning the meat daily an easy task. Seal the container and place it in the refrigerator. No, the wine and vinegar in the marinade keep the meat from spoiling. Prep Time 35 mins. Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. Cover and set for 7 to 8 hours on low. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. The beef is marinated in a sweetened red wine vinegar marinade for three days, then roasted in the crockpot. Delicious Cranberry Balsamic Marinated Olives, Healthy Spinach Artichoke Stuffed Mushrooms, Roast Turkey with Cranberry Bourbon Glaze, Chicken with Mushroom Tarragon Cream Sauce, 1 small onion, peeled and coarsely chopped, Use honey instead of sugar in the marinade, Have the grocery butcher trim the fat from your cut of beef. 1x 2x 3x. This is definitely a personal preference.). In step 4 place the meat and marinade in your crock pot and cook on low for 6-8 hours. Leave about 2 tablespoons of oil/fat in the pot. Time: over 5 hours. Combine the red wine, vinegar, sugar, bay leaves, cloves, salt, pepper, and thyme in a saucepan over medium heat. Stir the gingersnaps into the liquid in the slow cooker. Dont know what to serve with Schnitzel. Remove 1 cup of the marinade and add it to the crock pot. You can also add other aromatic vegetables to the marinade. Show full nutritional data (including Weight Watcher's Points , cholesterol, sodium, vitamins, and diabetic exchanges) , pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit. . Thanks for such a beautifully written history and recipe. Add the red wine, red wine vinegar and water. Instant Pot Sauerbraten with Gingersnap Gravy. When the meat is fork tender, carefully remove it to a cutting board and let rest for 15 minutes before slicing. BigOven Kitchen. When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing. I cooked it in the crockpot for 6 1/2 hours. Could they possibly be true? Cover and bring this. You can find Starbucks and other corporate chains in just about every country. Begin checking it with an instant read meat thermometer at the 1-hour mark. Line a baking sheet with aluminum foil and place a baking rack on top. (Germans are known to use many other meats for making sauerbraten; most notably, horse meat. Thank you! Link in another recipe. 1 1/2 cups water 1 bay leaf 5 peppercorns 3 whole cloves 2 tablespoons salt 2 onions, sliced 4 tablespoons shortening or oil 5 tablespoons flour 4 tablespoons butter 1 tablespoon sugar 3/4 cup. Bursting with flavors and looks delicious and tempting. If it seems too thin, add some more gingersnap crumbs. And secondly, the flavors in that marinade, which eventually becomes the gravy, are rich and multilayered. There is no standard among manufacturers. You might thicken the gravy with a flour and water slurry and then add some dark brown sugar or a little molasses. It's German food at its best! I used the tri-tip roast for my sauerbraten because it is a more tender cut, and will slice more easily after slow cooking, but a bottom round roast works well too. This traditional German sauerbraten recipe made in a slow cooker (or stove top) has an amazing gravy, either with or without gingersnaps. Both are very common methods in Germany. Juniper berries: Common in German cooking,juniper berries to are a fragrant, aromatic spice that comes from the juniper bush. Be reassured, though; it is totally worth the effort! Transfer 3 cups of the liquid from the crock pot to a saucepan. 8. Serve sauerbraten over egg noodles and garnish with parsley. 3165. I used wine, vinegar, and beef stock as the base for the gravy, but you can use all wine, or even all vinegar plus water. Crush the ginger snap cookies and add to the butter, forming a roux. Just A Pinch Food Group Pour the strained marinade over the roast and cook on high for four hours, then reduce to low for another two hours. Directions Preheat the oven to 350 degrees F (175 degrees C). Slice the meat and serve on a platter topped with gravy. Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Cover crock pot with lid and cook on low for 7-8 hours, or on high for 4-5 hours. Remove the roast to a platter and tent when the internal temperature reaches: Current USDA/FDA Meat Roasting Guidelines: The USDA does not recommend cooking beef at oven temperatures lower than 325F [164 C] because these foods could remain in the "Danger Zone" (temperatures of 40 to 140 F) too long. We place the roast in the front of the fridge and make a habit of turning it whenever we open the door. Carrots, celery, and leeks are all good additions. Authentic taste of Germany's traditional dish. Quick and easy. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Transfer 3 cups of the liquid from the crock pot to a saucepan. If you avoid beef, sauerbraten can also be successfully made with a pork roast. Directions In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Most crock pots have a removable one. Please adjust cooking times and temps to work with your brand and model of slow cooker. Drain the meat, keeping the marinade. Pour the remaining marinade through a strainer to strain out the pickling spices. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Cover the bowl and refrigerate the sauerbraten for 8-12 hours, turning the beef occasionally so all sides soak in the liquid. Link in another recipe. I was skeptical at first, but it works beautifully! Remove the sauerbraten and onions to a platter and keep warm. My mothers German sauerbraten recipe has allowed me to do all of the above on many occasions, which is why Im excited to share this magical dish with you right now. Place roast in a 5-quart electric slow cooker. This looks like such a hearty and comforting recipe!! This traditional German beef rouladen recipe served with potato dumplings and red cabbage is my most cherished German food from my childhood and still our very favorite. Add onions, peppercorns, cloves and bay leaf. Add vinegar, wine, bay leaves, peppercorns, cloves and one sliced onion. Love the addition of the sweet gravy to top off! Wipe meat with paper towels to dry. Trim any excess fat from the roast and sprinkle with salt and pepper. For more recipes and cozy living tips, subscribe to ournewsletterand follow us onInstagram,Pinterest, andFacebookfor all of the latest updates. Pour reserved marinade over the roast and simmer at medium-low for 2 to 3 1/2 hours. Brown these a bit as well. Same wonderful gravy, tender meat, and perfect for family and guests. Learn how your comment data is processed. Cover and continue the following day with above instructions. Meat: Ideally, look for high quality, grass fed beef rump roast (i.e., bottom round oven roast, bottom round pot roast, bottom round rump roast, round roast). Avoid resting the thermometer in fat or touching bone.Leave the meat thermometer in the roast forabout 15 seconds. October 5, 2021 Updated: June 15, 2022 by Rene B. Ideally, the roast should be completely submerged in marinade. An immersion blender will help you with the thicker chunks of ginger snaps. I recently lost my 82-year old mother, Marje, who was a truly inspirational woman. Step 3: Make Gingersnap Gravy Strain the drippings from the bottom of the Dutch oven. [German Culture], The Chef & The Dish Home Cooking Classes [Culinary Experiences], Grandmas German Cookbook [Kitchen Culture]. The longer ahead you marinate, the better your result. Your email address will not be published. Growing up, I had one set of German grandparents and one set of Polish grandparents. It's actually the way my Mutti used to make it and is so good. Learn tried and true tips, ticks and methods. Authentic sauerbraten, Germanys national dish, is a particularly special meal that truly reminds me of foods power to comfort. The technical storage or access that is used exclusively for anonymous statistical purposes. Learn how your comment data is processed. Cast iron is not non-reactive. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender. Now, you get to choose how you want to actually cook the meat. Marinate the roast for two-four days in the water / vinegar / pickling spices / bay leaves. Check out this wunderbar variety of delicious side dishes that make the perfect pairing. We are independently owned and the opinions expressed here are our own. Or put the meat and the rest of the contents of the saucepan, including those wonderful brown bits from the bottom into the slow cooker. That's the result. They both thicken and flavor the gravy. This site uses Akismet to reduce spam. It's already 4 o'clock and you don't have any marinated meat? large leek, chopped, thoroughly washed and drained to remove any dirt, (tougher cuts like bottom round or rump roast are traditional but you can also use chuck roast), , some variations include but most do not. I can't wait to try it! This should take about 15 minutes. I don't know if it is the "best" way, but it the way that works best for us.Weve made sauerbraten in the slow-cooker on numerous occasions, and while it comes out tasty and delicious, it is always uniformly too well done. Some of the destinations visited on her epic 10-week trip included: Along with traveling, my mom loved to entertain. Sauerbraten gravy is not meant to be very thick, it should be silky and have some body to it. Strain marinade and pour over beef. To cook the roast in a slow cooker, transfer it to the slow cooker after you have fried the onions (. To learn more about the different cookies we use, check out our. You can certainly cook it longer in the oven if you prefer it more done; or, for a really fall-apart sauerbraten, cook it in the slow cooker on low for 7-8 hours. View line-by-line Nutrition Insights: Discover which ingredients contribute the calories/sodium/etc. Refrigerate for up to 3 days. I have certainly inherited her wanderlust and her love for fun. "The Swiss Army Knife for Home Cooks" - Thrillist, https://www.bigoven.com/recipe/sauerbraten-simple-authentic-with-gingersnap-gravy/837670, Get Detailed Nutrition Facts on Any Recipe. Wunderbar! Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. Bring the liquid to a boil and let cook for 2 minutes, stirring frequently until the sugar is dissolved. Remove from oven at 125F [52C]. Most nights during her trip, getting shut-eye meant going to bed at 3am! It literally takes days to prepare, but oh so well worth it. Either pour contents of saucepan over the meat in the slow cooker, if using, or place the meat back into the saucepan, spooning some of the liquid over the meat. Erika Neumayer Ehrat,Owner & designer ofRare Dirndl. Do not use the Dutch oven lid; doing so concentrates too much heat and cooks the meat too fast, resulting in a less tender roast. Traditional Germany: What Is Labskaus? We all like cookies but the most important cookies you need to know about are the cookies we use to enhance the user experience here at A Cork, Fork, & Passport, including performance and marketing/advertising cookies. When ready to cook the sauerbraten, heat the oven to 325 degrees F. Place the pot with the meat and marinade in the oven and cook for 4 hours. * Percent Daily Values are based on a 2,000 calorie diet. Like pot roast recipes across the US, sauerbraten recipes in Germany vary from region to region. It's not a hard recipe, just has to marinate for 4 days. It can be made from everything from potatoes to beets. If the gravy seems toe thin, add some more gingersnap crumbs. If you do it right, the rump roast should marinate for at least a week. In a large saucepan, brown the meat in fat (bacon fat really is the best) on all sides. Serve extra gravy on the side. Brown prepared roast on all sides, about 2-3 minutes per side, until it is uniformly deep golden brown. Now put the whole thing into the fridge and turn the meat, once or twice daily. Remove the meat from the marinade. CDKitchen, Inc. 23:05:02:03:55:35 :C: 1 can (10.5 ounce size) double-strength beef broth.
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