Sauerbraten (In a Crockpot)

Source: Patty Landis (1998)
Prep time: 24 hoursCooking time: 3 1⁄3 hoursTotal time: 27 1⁄3 hours


1 c
red wine vinegar
1⁄2 c
cider vinegar
1⁄2 c
red (Burgundy) wine
medium onions (thinly sliced)
1 T
1 T
1⁄2 c
brown sugar
bay leaves
4 lb
beef chuck (blade or rump roast)
2 T
butter or margarine
gingersnaps (crushed, up to 10)
1 c
sour cream


In a saucepan, combine the first 8 ingredients. Heat at medium heat just until a boil is reached. Put beef in large bowl and pour hot marinade over roast. Store, covered, in refrigerator for 24 to¬†72 hours. Turn roast twice daily. Remove roast from marinade and wipe dry with paper toweling. Reserve marinade. Melt butter in a pot on the stove and brown roast for 5 minutes per side. Add reserved marinade and bring liquid to a boil. Add contents of the pot to your crockpot. Simmer at setting 3 for approximately 3 hours. You may need to consult your crockpot directions for more accurate settings. Remove roast to hot platter and keep warm. Strain marinade liquid into a pot for the stove. Stir in crushed gingersnaps and sour cream. Heat until liquid just reaches a boil and gingersnaps are dissolved, about 12 to 15 minutes. While liquid is thickening, thinly slice roast. Pour hot gravy over sliced roast. Makes 8 to 10 servings.