At this point the taste is pretty neutral even after adding some more salt and pepper. Now I also added twice the amount of vinegar and some other spices being, all spice and cinnamon because they are called for when making ginger snaps. I also did not use bottled brown gravy I made my own I had made a vegetable stock a week ago and use that as my base to make the brown gravy. I just added some dry ginger and used vanilla wafers. I did not use gingersnaps because I did not have any.
Stir in the remaining marinade from the roast, lower the heat to medium and simmer the gravy until thickened, then serve immediately.I read all the recipes through before I make a decision to make it or not, regardless of the list of ingredients which you know can be altered to your own taste and adjusted. (I put the cookies in a baggie and crush with a rolling pin.) Stir in the apple cider vinegar and apple cider and heat to boiling. Crush the ginger snap cookies and add to the butter, forming a roux. When the roast is almost done, melt the butter in a large saucepan over medium-high heat. Slice the roast and serve with roasted carrots. When the roast is finished, strain the remaining marinade to use for the gravy. Pour the strained marinade over the roast and cook on high for four hours, then reduce to low for another two hours. Scoop out the onion and carrot and place it in the slow cooker with the roast. (I use slow cooker liners for easy cleanup.) Pour the remaining marinade through a strainer to strain out the pickling spices. Store for three days, turning the container over each day to completely coat the roast.Īfter three days, take the roast out of the marinade and place in a slow cooker. Seal the container and place it in the refrigerator. In a separate bowl, mix together the red wine vinegar, apple cider, sugar, bay leaves, pickling spices, and whole clove. Chop the onion and sprinkle around the roast. Place the beef in a large (2-3 quart) plastic storage container (with lid). 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. Wash and trim excess fat off the beef roast.
Last year, I finally perfected the recipe. I’ve tried over and over to make sauerbraten in the slow cooker but did not marinade it enough in advance or I attempted to make the gingersnap gravy in the slow cooker along with the beef, and the whole thing came out like glue. Something to note: This recipe is about eight years in the making. When I went to Germany last year, I had sauerbraten in a pub and it tasted exactly like the sauerbraten I had growing up! This Slow Cooker Sauerbraten + Gingersnap Gravy is a unique twist on the traditional German recipe –tangy and tender, and surprisingly easy to make in the slow cooker…the ultimate comfort food! My German grandmother did not cook much, but she did introduce me to her German cuisine, including one of my favorite dishes, sauerbraten, a German-style pot roast. Growing up, I had one set of German grandparents and one set of Polish grandparents.
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