Kate's Easy German Sauerbraten Tarifi

Malzemeler

• 2 cups water, 1 cup red wine, 1 cup cider vinegar, 1 lemon, sliced, 1/2 large onion, diced, 1 clove garlic, diced, 10 whole cloves, 2 bay leaves, 2 tablespoons white sugar, 2 tablespoons salt, 1 tablespoon juniper berries, crushed (optional), 1 teaspoon whole peppercorns, 1 (4 pound) boneless beef chuck roast, 2 cups chopped onions, 2 cups chopped carrots, 1 cup diced celery, 8 gingersnap cookies, crushed

Hazırlanışı

1. * Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day. * Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast reserve remaining marinade. * Cover and cook roast 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 and return vegetables to slow cooker to rest. * Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes. * Slice roast and serve with vegetables and gravy.

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