Kates Easy German Sauerbraten Tarifi

Malzemeler

• 2 cups water1 cup red wine1 cup cider vinegar0.5 large onion, diced1 lemon, sliced2 tablespoons white sugar2 tablespoons salt1 clove garlic, diced10 whole cloves2 bay leaves1 tablespoon juniper berries, crushed1 teaspoon whole peppercorns1 (4 pound) boneless beef chuck roast2 cups chopped onions2 cups chopped carrots1 cup diced celery8 gingersnap cookies, crushed

Hazırlanışı

1. Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
4. Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. Slice roast; serve with vegetables and gravy.

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