kate's easy german sauerbraten

Ingredients

• Servings: 8
• 2 cups water
• 1 cup red
• 1 cup 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

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs 20 mins

Ready Time: 8 hrs 50 mins


• heat water, red , 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.