Best 9 Ww Crock Pot Sauerbraten 3 Pts Recipes

CROCK POT SAUERBRATEN

Steps:

• Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
• Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
• Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
• Remove beef to a platter and slice 1/4" thick. Set aside.
• Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

SLOW-COOKER SAUERBRATEN

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.

CROCK POT SAUERBRATEN

Steps:

• Trim roast of all excess fat.
• In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
• Place roast in marinade with fat side down; refrigerate overnight.
• Pour vegetable marinade into crock pot.
• Place marinated roast in crock pot with fat side up.
• Cover and cook on low setting 8 to 12 hours.
• Thirty minutes before serving, remove roast and turn to high setting.
• Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
• Cook and stir until thickened.
• Slice roast and return to gravy for serving.

WW CROCK POT SAUERBRATEN - 3 PTS

Steps:

• Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
• Let cool, then pour into a large zip-close plastic bag; add the beef.
• Seal the bag, squeezing out the air; turn to coat the beef.
• Refrigerate 1-3 days, turning the bag about every 8 hours.
• Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
• Cover and cook on high until the beef is tender, 4-5 hours.
• With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
• Cover loosely with foil and let stand while making the sauce.
• Skim off and discard any fat that has risen to the surface of the cooking liquid.
• Discard the bay leaves.
• Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
• If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
• Pour over the beef and vegetables.

CROCK-POT SAUERBRATEN

Steps:

• Place the marinade ingredients in a Ziploc bag with the meat, seal tightly and refrigerate for about 24 hrs.
• After marinating meat, place meat with marinade and beef broth, celery, carrots, and horseradish in a crock-pot to cook for approx. 10-12 hours on LOW.
• GRAVY:
• Strain marinade sauce into 2 qt. saucepan. Add flour (with water to make a paste) and gingersnaps to thicken. Bring to a boil, lower and simmer for approx. 5 minutes. Stir constantly until thickened. Strain into gravy boat.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

CROCK POT SAUERBRATEN

Steps:

• Sprinkle roast on all sides with salt & pepper.
• Place roast in crock pot.
• Add all other ingredients except gingersnaps.
• Cover and cook 5-6 hours on high, turning roast occasionally.
• Remove roast.
• Add crumbled gingersnaps to sauce in crockpot.
• Stir until sauce thickens.
• Slice meat and spoon sauce over slices.

SAUERBRATEN IN CROCK POT

Steps:

• Pour pickling spice into a square of cheese cloth and tie into bundle with string.
• Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
• Add the meat and marinate in a cool place overnight.
• Cook all day on low heat.
• Remove meat and spice bag.
• Add crumbled gingersnaps.
• Whisk or stir until gingersnaps form a smooth gravy.
• Add gingersnaps as needed to thicken to desired consistency.
• Taste, and add additional salt and/or sugar to suit individual taste.
• Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
• Serve with potato dumplings or mashed potatoes.

CROCK POT SAUERBRATEN

Steps:

• 1. Trim roast of all excess fat.
• 2. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
• 3. Place roast in marinade with fat side down; refrigerate overnight.
• 4. Pour vegetable marinade into crock pot.
• 5. Place marinated roast in crock pot with fat side up.
• 6. Cover and cook on low setting 8 to 12 hours.
• 7. Thirty minutes before serving, remove roast and turn to high setting.
• 8. Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
• 9. Cook and stir until thickened.
• 10. Slice roast and return to gravy for serving.