Pulling out one of our favorite recipes for the weekend. The Ginger Snap Gravy was amazing!
My parents just left after spending a month with us in Michigan. They were here to celebrate both children’s birthdays, an honor roll breakfast, a Symphony Orchestra concert, a dance rehearsal, and everyday life with my family. They have never spent this much time with my children. It was great for both the kids and my parents.
While they were here I tried to make dinners that were rich in flavor and smell. Both of them are both getting older and my mother never regained her sense of taste after radiation and chemo so she can barely taste anything. Sense of smell and taste are tied together so I tried to make food that they could smell cooking all day long and anticipate the taste. This Slow Cooker Sauerbraten recipe with Ginger Gravy was perfect.
Slow Cooker Sauerbraten with Ginger Snap Gravy
- 1 boneless beef chuck roast or rump roast (3 to 4 pounds)
- 4 cups water
- 1 bottle (14 ounces) ketchup
- 1 large onion, chopped
- 3/4 cup packed brown sugar
- 3/4 cup cider vinegar
- 8 oz. baby carrots
- 3 stalks celery, large chop
- 1 tsp mustard seed
- 1/2 tsp all spice
- 1 sprinkle coriander seeds
- 1/4 tsp whole cloves
- 1/2 cinnamon stick
- 3 bay leaves
- 1-1/2 cups crushed Ginger Snap cookies (about 30 cookies)- use good crisp cookies with a strong ginger flavor
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Place roast in a large slow cooker and add water. Add to the slow cooker the carrots, celery and onions.
- In a large bowl, combine the ketchup, brown sugar and vinegar. Pour mixture over the roast.
- Place all the spices including the bay leaves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and then cookie crumbs to the slow cooker.
- Cover and cook on low for 6-8 hours or until meat is tender.
- Remove roast and keep warm. Discard spice bag.
- Strain cooking juices; transfer 4 cups to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy over egg noodles if desired.