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Crock-Pot Sauerbraten
Crock-Pot Sauerbraten

Crock-Pot Sauerbraten

24 Hr(s)
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1 serving
Original recipe yields 1 serving
Marinade:
3 cups water
1 cup red wine
4 heaping tsp. brown sugar
2 large onions, leave whole
2 garlic cloves, minced
Salt & Pepper to taste
3 whole cloves
4 bay leaves
8 peppercorns
lb 3-1/2 to 4 beef roast
1 can beef broth
2 stalk s celery
1 can carrots, with juice
Horseradish (optional)
Gravy:
Flour
Water
1/2 cup gingersnaps, finely crushed
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Let's Make It
1
Place the marinade ingredients in a Ziploc bag with the meat, seal tightly and refrigerate for about 24 hrs.
2
After marinating meat, place meat with marinade and beef broth, celery, carrots, and horseradish in a crock-pot to cook for approx. 10-12 hours on LOW.
3
GRAVY:
4
Strain marinade sauce into 2 qt. saucepan. Add flour (with water to make a paste) and gingersnaps to thicken. Bring to a boil, lower and simmer for approx. 5 minutes. Stir constantly until thickened. Strain into gravy boat.
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