That’s a great recipe!
Had this last night:
Sauerbraten (Slow Cooker)
MARINADE (3 days before meal)
1 cup dry red wine
1 cup red wine vinegar
2 cups cold water
1 medium onion, thinly sliced
1 Tablespoon black peppercorns, coarsely crushed
1 Tablespoon juniper berries, coarsely crushed(Couldn’t find them - left them off)
2 bay leaves
1 teaspoon salt
2-3 Tablespoons Sauerbraten Spice(Used Pickling Spices Instead)
@5 pounds boneless beef roast
Combine all ingredients, except the meat, and boil in a pan then cool to room temperature
Put Beef in large bowl or plastic bag(better) and pour marinade over all and refrigerate for 2-3 DAYS - turning a couple of times a day if needed.
ROASTING/ SAUCE INGREDIENTS:
3 Tablespoons butter
2 1/2 cups onions, diced
2 1/2 cups carrots, diced
1 1/4 cups celery, diced (I left this out)
2 Tablespoons flour
1/2 cup water
3/4 cup gingersnap cookies, crumbled
Pat roast dry - save the marinade liquid (throw out the solids(onions,peppercorns, etc)
Sear roast on the stove top @2-3 min each side in 3T butter. Transfer to a plate.
Add vegetables to the butter and cook off @5 min. Sprinkle the 2T flour over all and incorporate. Pour in 2 cups of the reserved marinade and 1/2 cup water and bring to boil over high heat.
Place a few onions,carrots on the bottom of your slow cooker, add the roast and pour all over the roast.
Cook on low for around 8 hours.(Until tender)
Transfer 2 1/2 cups of strained liquid into a pan. Add 3/4 cups ground ginger snap cookies and heat over medium heat for 10 minutes.
Strain sauce through a metal sieve and return the sauce to the slow cooker. For thicker sauce - get as much of the marinade out of slow cooker before adding in the ginger snap sauce.
(Original recipe called for the vegetables to be tossed - but they were good so I left them in and threw a couple of cans of whole boiled potatoes in the slow cooker while I was making the sauce)