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Beef Roast Sauerbraten
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1
Reviews
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By:
Carolyn Hancock
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Beef Roast Sauerbraten Recipe marinates rump roast in a marinade of vinegar, onions, carrots, peppercorns, whole cloves, bay leaf and juniper berries, slow cooks, then serves with sauce of golden raisins, ginger snaps, apple and sour cream.
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INGREDIENTS
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1 beef round rump roast,
boneless (about 3 pounds)
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2 cups water
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1 cup vinegar
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1 teaspoon salt
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2 onions, peeled and sliced
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1 carrot, pared and sliced
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5 peppercorns
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2 whole cloves
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1 bay leaf
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2 juniper berries (optional)
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1 tablespoon lard
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3/4 cup golden raisins
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5 or 6 gingersnaps, crumbled
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1 tablespoon grated apple
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1 teaspoon salt
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1/4 teaspoon pepper
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1 cup sour cream
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DIRECTIONS
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1:
Trim excess fat from roast and put meat into a large glass bowl. Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a
saucepan. Bring to boiling, then set aside to cool. Pour cooled marinade over meat, cover, and refrigerate 2 or 3 days; turn meat over several times during marinating. Remove meat from marinade and pat dry with paper towels. Reserve marinade.
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2:
Heat lard in a saucepot or Dutch oven; add meat and brown well on all sides. Put meat fat side up, in an slow cooker or crockpot Strain marinade into cooker. Cover and cook on Low 8 to 10 hours.
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3:
Remove meat and keep warm. Turn cooker control to High. Add raisins, gingersnap crumbs, apple, salt, and pepper to liquid in cooker; cook and stir until thickened. Blend
in sour cream. Cover and cook on High 30 minutes.
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4:
Slice meat and serve with gravy. Accompany with
potato dumplings, if desired.
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