Best 4 Slow Cooker Sauerbraten Recipes

**An Aromatic Journey into Culinary Delights: Embark on a Flavorful Expedition with our Assortment of Slow-Cooker Sauerbraten Recipes**

Savor the tantalizing aroma of slow-cooked sauerbraten, a German culinary masterpiece that promises an explosion of flavors. This delectable dish, traditionally made with marinated beef, is elevated to new heights with our curated collection of slow-cooker recipes. Embark on a culinary journey that unveils the secrets of creating this hearty and flavorful dish in the comfort of your own kitchen, with step-by-step instructions and a treasure trove of tips. From the classic Red Wine Sauerbraten to the innovative Apple Cider Sauerbraten and the tangy Lemon Sauerbraten, each recipe offers a unique twist on this beloved German classic. Prepare to tantalize your taste buds and impress your loved ones with these slow-cooker sauerbraten recipes that guarantee a memorable and satisfying dining experience.

Let's cook with our recipes!

SLOW-COOKER SAUERBRATEN

Slow-Cooker Sauerbraten image

My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. -Norma English, Baden, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 bottle (14 ounces) ketchup
1 large onion, chopped
3/4 cup packed brown sugar
3/4 cup cider vinegar
1 tablespoon mixed pickling spices
3 bay leaves
1 boneless beef chuck roast or rump roast (3 to 4 pounds)
4 cups water
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons cornstarch
1/4 cup cold water

Steps:

Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 475 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 858mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 35g protein.

SUNNY'S EASY SLOW COOKER SAUERBRATEN

Sunny's Easy Slow Cooker Sauerbraten image

Provided by Sunny Anderson

Categories main-dish

Time P2DT9h30m

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

One 3-pound beef rump roast
Kosher salt
1 pound frozen chopped onions
3/4 cup red wine vinegar
2 tablespoons pickling spice blend
1 tablespoon honey
8 to 10 whole black peppercorns
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 cup red wine, whatever type you like
1 pound boiled peeled small potatoes, for serving
Sunny's Simple Red Cabbage Kraut, recipe follows
4 cups beer (your favorite beer, as long as it's not too chocolatey dark)
3/4 cup sugar
3/4 cup apple cider vinegar
2 teaspoons red pepper flakes
1 teaspoon mesquite liquid smoke
4 cloves garlic, grated on a rasp grater or finely minced
4 whole black peppercorns
1/2 cup thinly sliced Vidalia onions
1 head red cabbage, thinly sliced

Steps:

For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.

SLOW-COOKER SAUERBRATEN BEEF

Slow-Cooker Sauerbraten Beef image

Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h35m

Yield 6

Number Of Ingredients 9

Ingredients

2 lb beef stew meat (1-inch pieces)
1 cup chopped onions (2 medium)
1 cup beef broth
1 cup red wine vinegar or cider vinegar
2 dried bay leaves
6 cups uncooked medium egg noodles (12 oz)
3/4 cup crushed gingersnap cookies (about 15)
2 tablespoons packed brown sugar
2 tablespoons chopped fresh parsley

Steps:

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
Cover; cook on Low heat setting 7 to 9 hours.
About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 590, Carbohydrate 59 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 1 1/2 g

SLOW COOKER OLD WORLD SAUERBRATEN

Slow Cooker Old World Sauerbraten image

The key to this is to marinade the roast for at least 24 hours and turning it several times to be sure to evenly marinate throughout. This is well worth the wait!

Provided by Jennifer Scarfia

Categories Beef

Time 7h

Number Of Ingredients 11

Ingredients

3 1/2 - 4 lb beef rump roast
1 c water
1 c vinegar
1 lemon, sliced
10 cloves, whole
1 large onion
4 bay leaves
6 peppercorns, whole
2 Tbsp salt
2 Tbsp sugar
12 gingersnaps, crumbled

Steps:

1. Place roast in a deep ceramic or glass bowl.
2. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over roast. Cover and refrigerate 24 to 36 hours. Turn roast several times while marinating.
3. Place roast in slow cooker. Pour 1 cup marinade over roast.
4. Cover and cook on low 6 to 8 hours. Remove roast from slow cooker.
5. Strain juices from roast and return to slow cooker. Stir in gingersnaps. Cover and cook on high 10 to 14 minutes.

Tips:

For a richer flavor, marinate the beef in the refrigerator for at least 24 hours before cooking.
If you don't have a Dutch oven, you can use a slow cooker or a large pot with a tight-fitting lid.
Be sure to brown the beef in batches so that it doesn't overcrowd the pan and steam instead of browning.
Don't skip the step of deglazing the pan with the red wine. This will help to add flavor to the sauce.
If you want a thicker sauce, you can add a cornstarch slurry or a roux to the sauce after it has simmered for a few hours.
Serve the sauerbraten with mashed potatoes, egg noodles, or spätzle.

Conclusion:

Sauerbraten is a classic German dish that is perfect for a special occasion meal. It is a delicious and hearty stew that is sure to please everyone at the table. With a little planning, you can easily make this dish at home. So next time you're looking for a new recipe to try, give sauerbraten a try. You won't be disappointed.