Allow the gravy to tighten up and adjust the flavors with either more ground cookies or reserved liquid Add in the sugar and ground ginger snaps to the liquid and whisk to combine. Place 12 gingersnap cookies in a food processor and grind. Place 2 cups back into the pot and reserve 1 cup in case you to need loosen the gravy Once again strain the liquid and discard the solids. Remove the roast and let it rest while we work on the gravy Seal up the slow cooker and cook on high for 5-6 hours depending on the size of the roast. Pour the marinade into the pot around the roast Whisk 1 tablespoon of Worcestershire sauce and 1 tablespoon of Gravy Master into the marinade. Place the roast on top of the veggies fat cap up. Peel and roughly chop 1 onion and 3 carrots.
Heat 2 tablespoons of olive oil over medium heat until just starting to smoke. Strain and reserve the liquid, discard the solids After 5 days remove the meat from the marinade, reserving the liquid. Cover tightly with cling wrap and place in the refrigerator Place a 4.5 pound bottom round roast in a large bowl and pour in the marinade. In a pot combine 1 cup of apple cider vinegar, 1 cup of red wine vinegar, 2 cups of water, 1 tablespoon of whole black peppercorns, 1/2 tablespoon of whole cloves, 2 teaspoons each of kosher salt and ground black pepper and 4 bay leavesīring to a rapid boil then remove the pot from the heat and allow to cool completely. We served this with Rotkohl which is a traditional German braised cabbage and egg noodles topped with our delicious gingersnap gravy!!Ģ teaspoons each of kosher salt and ground black pepper Remove the fat cap from the roast and thinly slice against the grain Place the cookies in a food processor and grindĪdd in the sugar and ground gingersnaps to the liquidĪllow the gravy to tighten up and adjust the flavors with either more ground cookies or reserved liquid This is also why I reserved 1 cup of the cooking liquid so I could adjust the flavor and thickness as needed This will depend on your personal taste of how sweet and spicy you want the gravy This gravy is a work in progress, meaning I started with 12 cookies but I ended up adding in around 6 more Next we will need 12 gingersnap cookies and 1 tablespoon of sugar I’m placing 2 cups back into the pot and reserving 1 cup in case I have to loosen the gravy Once again we are going to strain the liquid and discard the solids You want the roast to be tender but you also still want to be able to slice it Seal up the slow cooker and cook on high for 5-6 hours depending on the size of the roast Whisk the Worcestershire sauce and Gravy Master into the marinade Next you will need 1 tablespoon of Worcestershire sauce and 1 tablespoon of Gravy Master Place the roast on top of the veggies fat cap up These are just being used to flavor the gravy and keep the meat off the bottom of the pot Heat 2 tablespoons of olive oil over medium heat until just starting to smokeĪdd in the roast fat side down and sear for 2-3 minutes If you have a traditional slow cooker just brown the meat in a pan first This will allow us to brown the meat prior to cooking it Now we are going to cook this in our Instant Pot slow cooker which also has a saute function Strain and reserve the liquid and discard the solids Place the roast in a large bowl and pour in the marinadeĬover tightly with cling wrap and place in the refrigeratorĪfter 5 days remove the meat from the marinade, reserving the liquid Next up we have a 4.5 pound bottom round roast We will need 1 cup of apple cider vinegar, 1 cup of red wine vinegar, 2 cups of water, 1 tablespoon of whole black peppercorns, 1/2 tablespoon of whole cloves, 2 teaspoons each of kosher salt and ground black pepper and 4 bay leavesĪdd all these ingredients to a pot and place over medium heatīring to a rapid boil then remove the pot from the heat and allow to cool completely I hope you will like our take on this great recipe and wonderful European dish! This makes for one delicious and unique pot roast! Then after it is cooked you make a gravy using some gingersnap cookies as the thickener What sets Sauerbraten aside from the everyday pot roast is that you brine and marinate the meat in vinegar and spices for several days Sauerbraten is simply a tender German style pot roast
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