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Slow-Cooker Sauerbraten

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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings

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

Directions

  • 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
1 serving: 475 calories, 11g fat (3g saturated fat), 101mg cholesterol, 858mg sodium, 58g carbohydrate (40g sugars, 1g fiber), 35g protein.

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