Slow Cooker Sauerbraten with Ginger Snap Gravy (updated)



Simple meals. That is what I am always looking for. I love pulling out recipes I haven’t made in a while and seeing how they stand up. I realized I now make this a bit differently than I did years ago. I have updated the recipe to reflect the changes I have made. This dish offers tons of flavor, tender meat, and delicious gravy. It is also super simple to make!

Verdict:

My daughter said, “Ten out of ten! Make this again.” She was sneaking the meat from the slow cooker after dinner was over. There were two lunch servings  leftover and they were quickly claimed. The meat was super tender, the gravy had tons of flavor, and it was perfect over the egg noodles. Spaetzle would have also been great with this.

Slow Cooker Sauerbraten with Ginger Snap Gravy

  • Servings: 6-8
  • Difficulty: easy
  • Print

A hearty meal to feed a hungry family.

Ingredients:

  • 1 boneless beef chuck roast or rump roast (3 to 4 pounds)
  • 4 cups beef stock
  • 1 1/2 cups ketchup
  • 1 large onion, chopped
  • 3/4 cup packed brown sugar
  • 3/4 cup cider vinegar
  • 8 oz. baby carrots, cut into 3rds
  • 3 stalks celery, large chop
  • 1/2 teaspoon dry ground mustard
  • 1/2 teaspoon all spice
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 3 bay leaves
  • 1-1/2 cups crushed Ginger Snap cookies (about 30 cookies)- use good crisp cookies with a strong ginger flavor

GRAVY:

  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Egg Noodles for serving, if desired

Directions:

  1. Place roast in a large slow cooker and add beef stock Fl. Add to the slow cooker the carrots, celery and onions.
  2. In a large bowl, combine the ketchup, brown sugar, vinegar, dry mustard, all spice, coriander, cloves, and cinnamon. Pour mixture over the roast. Top with bay leaves.
  3. Add crushed cookies to the mixture and stir well so that all are incorporated.
  4. Cover and cook on low for 6-8 hours on low, or 4-5 hours on high or until meat is tender.
  5. Remove roast and keep warm. Discard bay leaves. Cut meat into chunks.
  6. Combine cornstarch and water until smooth; stir into cooking juices. Turn to high for 15 minutes and stir well. Taste and adjust spices as necessary. Return roast to gravy and stir well. Serve over egg noodles if desired.

 

 

4 Comments Add yours

  1. CarolCooks2 says:

    I can’t get ginger snaps here…fresh ginger should be ok though ..What do you think? The biscuits contain sugar so am assuming they would add some sweetness as well ?

    Liked by 1 person

    1. koolaidmoms says:

      Sweetness and the binder. There is a bit of cornstarch but not a lot.

      Like

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