Traditional German Sauerbraten, delicious pot roast marinated for several days before cooking with luscious gingersnap gravy.
Prep Time 2days
Cook Time 8hours15minutes
3poundbeef chuck or rump roast
1mediumonionpeeled and sliced
1largelemonunpeeled, sliced and seeds removed
¼teaspoonblack peppercornsapproximately 6
1cupapple cider vinegar
3tablespoonsflourmixed with water to make a thick paste
Trim excess fat from roast. In a large zip to lock plastic bag, add onion, lemon, spices and salt and sugar. Pour in vinegar and water. Add roast. Refrigerate for two days, turning meat approximately every 12 hours during marinating time.
Place meat in a crock pot. Strain the marinade and add 1 cup of liquid to the meat in the crock pot, reserve the rest in the refrigerator to thin gravy if needed. Cover crock pot and cook on low 6 to 8 hours.
Remove meat to a serving platter. Turn crock pot control to high. Stir in the flour mixture and gingersnaps. Cover and cook on high for 15 minutes, thinning with reserved marinade or water as needed.