Sauerbraten
Crockpot style

In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the “wild” taste of the meat. Most of us make it with beef, these days, and so did Grandma Block.

She often prepared this when children and grandchildren were coming to visit. We all loved it. She bought a lean roast, not too big to fit into her marinating crock, poured the spices and wine over it, and let it sit on a shelf in her cool basement for several days, turning the roast each day to be sure all sides of it were well “soaked.”

Ingredients;
4-pound lean beef roast
1 cup flour

Marinade;
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves,
3 cloves,
10 peppercorns
or *sauerbraten gewurtz sauerbraten spice

gravy
20 gingersnaps

You will need:
A large crock or bowl for marinating the roast
or a plastic container with a lid.
A large, tightly-covered kettle or Dutch Oven for cooking

1.You can marinate the meat right in the crockpot if you like. Keep it in a cool place or the fridge. I like to marinate it for at least several days. If you marinate it overnight it is still great however.

2. Strain the marinade and add back to the crockpot.

3. Cook for 3 hours or until the meat is about 195 degrees. You don't want to over cook the roast or it will fall apart.

If you do over cook it one option is to shred the beef like they do in Maryland
Here is a recipe for Maryland Sauerbraten with dumplings.

5. Add ginger snaps to the juice in the crockpot and cook till thickened. If you like the gravy thicker add more ginger snaps.