Slow-Cooker Sauerbraten

Slow-Cooker Sauerbraten is a classic German pot roast that’s tender, flavorful, and perfect for a hearty meal. Traditionally marinated for days, this version uses the slow cooker to infuse the beef with the rich, tangy flavors of vinegar, spices, and vegetables. The result is a melt-in-your-mouth roast with a deep, savory sauce that’s perfect for serving over mashed potatoes, spaetzle, or red cabbage. Ideal for a cozy family dinner or a special occasion, this dish brings the comforting tastes of traditional German cuisine to your table with minimal effort.

Ingredients:

• 3-4 pound beef roast (such as chuck or rump)
• 1 cup red wine vinegar
• 1 cup water
• 1/2 cup red wine
• 1 onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 10 whole black peppercorns
• 4 whole cloves
• 2 bay leaves
• 1 teaspoon mustard seeds
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup crushed gingersnaps (optional, for thickening the sauce)

Instructions:

1. Marinate the beef: In a large bowl or resealable plastic bag, combine the red wine vinegar, water, red wine, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, mustard seeds, sugar, salt, and black pepper. Add the beef roast, ensuring it is fully submerged in the marinade. Cover and refrigerate for at least 24 hours, preferably 2-3 days, turning the meat occasionally.
2. Sear the beef: After marinating, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade. In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
3. Slow cook the beef: Transfer the seared beef to the slow cooker. Pour the reserved marinade and vegetables over the beef. Cover and cook on low for 8-10 hours, or until the meat is tender and easily pulls apart with a fork.
4. Thicken the sauce (optional): If you prefer a thicker sauce, remove the beef from the slow cooker and cover it with foil to keep warm. Strain the liquid into a saucepan, discarding the solids. Stir in the crushed gingersnaps and bring the mixture to a simmer over medium heat. Cook, stirring frequently, until the sauce has thickened to your liking.
5. Serve: Slice the sauerbraten and serve it with the sauce spooned over the top. Pair it with traditional German sides like mashed potatoes, spaetzle, or red cabbage.

Enjoy your Slow-Cooker Sauerbraten as a delicious and comforting dish that captures the rich flavors of German cuisine!