Best 4 Crock Pot Sauerbraten Recipes

Crock pot sauerbraten is a classic German dish that is traditionally made with beef, red wine, and vinegar. The meat is marinated for several hours or overnight, then cooked slowly in a crock pot until it is fall-apart tender. The result is a flavorful and hearty dish that is perfect for a special occasion or a casual weeknight meal. Served with mashed potatoes, dumplings, or noodles, this dish is sure to become a family favorite.

Let's cook with our recipes!

SAUERBRATEN IN CROCK POT

Sauerbraten in Crock Pot image

Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Recipe#111307", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.

Provided by NurseJaney

Categories Roast Beef

Time 20h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 ounce) can pickling spices
1 large onion, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon salt
20 gingersnaps
2 cups cider vinegar
2 cups water
4 -5 lbs boneless chuck roast

Steps:

Pour pickling spice into a square of cheese cloth and tie into bundle with string.
Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
Add the meat and marinate in a cool place overnight.
Cook all day on low heat.
Remove meat and spice bag.
Add crumbled gingersnaps.
Whisk or stir until gingersnaps form a smooth gravy.
Add gingersnaps as needed to thicken to desired consistency.
Taste, and add additional salt and/or sugar to suit individual taste.
Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
Serve with potato dumplings or mashed potatoes.

Nutrition Facts : Calories 565.2, Fat 20.7, SaturatedFat 8.8, Cholesterol 199.6, Sodium 1546.5, Carbohydrate 26.6, Fiber 0.9, Sugar 10.6, Protein 65.5

CROCK POT SAUERBRATEN

Crock Pot Sauerbraten image

Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours.

Provided by Vicki Butts (lazyme)

Categories Beef

Time 8h15m

Number Of Ingredients 12

Ingredients

4 lb rump roast, trimmed
1 c dry red wine
1/4 c cider vinegar
3 large onions, sliced
2 stalk(s) celery, sliced
2 whole allspice
4 garlic cloves, whole
1 Tbsp salt
1/2 tsp pepper
3 Tbsp flour
3 Tbsp water
1 c gingersnap cookies, crushed

Steps:

1. Trim roast of all excess fat.
2. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
3. Place roast in marinade with fat side down; refrigerate overnight.
4. Pour vegetable marinade into crock pot.
5. Place marinated roast in crock pot with fat side up.
6. Cover and cook on low setting 8 to 12 hours.
7. Thirty minutes before serving, remove roast and turn to high setting.
8. Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
9. Cook and stir until thickened.
10. Slice roast and return to gravy for serving.

CROCK POT SAUERBRATEN

Crock Pot Sauerbraten image

Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours.

Provided by lazyme

Categories Roast Beef

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs rump roast, trimmed
1 cup dry red wine
1/4 cup cider vinegar
3 large onions, sliced
2 stalks celery, sliced
2 whole allspice
4 garlic cloves, whole
1 tablespoon salt
1/2 teaspoon pepper
3 tablespoons flour
3 tablespoons water
1 cup gingersnap cookie, crushed

Steps:

Trim roast of all excess fat.
In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
Place roast in marinade with fat side down; refrigerate overnight.
Pour vegetable marinade into crock pot.
Place marinated roast in crock pot with fat side up.
Cover and cook on low setting 8 to 12 hours.
Thirty minutes before serving, remove roast and turn to high setting.
Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
Cook and stir until thickened.
Slice roast and return to gravy for serving.

Nutrition Facts : Calories 684, Fat 36.9, SaturatedFat 14.5, Cholesterol 226.8, Sodium 1339.4, Carbohydrate 12.3, Fiber 1.7, Sugar 3.7, Protein 64.1

WW CROCK POT SAUERBRATEN - 3 PTS

Ww Crock Pot Sauerbraten - 3 Pts image

Got this out of an old WW magazine. I love Sauerbraten and I hope this one is delicious. My recipe #318806 has lots more fat and calories but it's excellent. I haven't made this one yet. But hope to soon. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc

Provided by teresas

Categories Roast Beef

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup red wine vinegar (or cider vinegar)
2 onions, sliced
2 teaspoons caraway seeds
2 garlic cloves, crushed
2 bay leaves
1/2 teaspoon ground pepper
1 (1 1/2 lb) boneless beef rump roast, tied
1 carrot, sliced
1 parsnip, peeled and diced
1/2 cup low sodium beef broth
3 gingersnaps, crumbled

Steps:

Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
Let cool, then pour into a large zip-close plastic bag; add the beef.
Seal the bag, squeezing out the air; turn to coat the beef.
Refrigerate 1-3 days, turning the bag about every 8 hours.
Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
Cover and cook on high until the beef is tender, 4-5 hours.
With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
Cover loosely with foil and let stand while making the sauce.
Skim off and discard any fat that has risen to the surface of the cooking liquid.
Discard the bay leaves.
Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
Pour over the beef and vegetables.

Nutrition Facts : Calories 43.4, Fat 0.4, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.7, Protein 0.8

Tips:

For a more flavorful sauerbraten, use a combination of beef cuts, such as chuck roast, brisket, and top round.
Be sure to marinate the beef for at least 24 hours, or up to 3 days, to allow the flavors to penetrate the meat.
When browning the beef, do not overcrowd the pan. Brown the beef in batches if necessary.
Add a variety of vegetables to the slow cooker along with the browned beef, such as carrots, onions, celery, and potatoes.
Be sure to add enough liquid to the slow cooker to cover the beef. You can use a combination of beef broth, red wine, and water.
Cook the sauerbraten on low heat for 8-10 hours, or until the beef is fall-apart tender.
Serve the sauerbraten with mashed potatoes, dumplings, or noodles.

Conclusion:

Sauerbraten is a classic German dish that is easy to make in a slow cooker. With its rich, tangy flavor and fall-apart tender beef, sauerbraten is sure to be a hit with your family and friends. So next time you're looking for a hearty and flavorful meal, give sauerbraten a try.