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1. #SAUERBRATEN RECIPE CROCKPOT FULL#
2. #SAUERBRATEN RECIPE CROCKPOT PLUS#

When I first encountered a recipe for this style of pot roast, I was skeptical about its authenticity. In honor of my German heritage, I decided to make something a bit German-ish: a German-Style Pot Roast, aka Bavarian Pot Roast or Saurbraten. They traded the Rhineland for the swamp land. They left the beauty of Germany and came into the wild, sweaty, bug biting, steaming hot summers of South Carolina. I feel really sorry for those poor Germans who came to the low country of South Carolina. My mom’s German ancestors settled in South Carolina. My dad’s German ancestors settled in Canada and Wisconsin. Many of my ancestors, on both sides of my family, came from Germany. My roots not only go deep into American and British soil, they also go wildly deep into German soil as well. Yep, my roots go very deep in American soil. I do have a copy of a plat map of Hartford, Connecticut from when it was first settled and I can find family names on the map. The earliest ancestors I can find came from England to the American colonies in the early 1600’s, you know – on the Mayflower – and went on to settle in Massachusettes and Connecticut. I love finding out about my family and their past, where they came from, what their lives were like and what may have brought them to America.

Well, actually, it is more than a hobby it is an addiction. Whether you call it German Pot Roast, Bavarian pot roast, or Sauerbratan, dinner is done in hours instead of days. In this recipe, the marinating process is replaced by the slow cooking process in a crock pot.

#SAUERBRATEN RECIPE CROCKPOT FULL#

Spoon the gravy over the beef.Often marinated for days in vinegar and wine, German-Style Pot Roast is tangy, sweet and full of rich, beef flavor. Transfer the sliced beef and cabbage mixture to plates. Add the remaining ¼ cup cold water, whisking to dissolve. During the standing time, pour the 2 cups refrigerated marinade into a medium saucepan. Let the beef stand, covered, for about 15 minutes, or until it registers 160☏ to 165☏ on the thermometer. Quickly transfer the beef to a cutting board, leaving the cabbage mixture in the slow cooker. If using the high setting, change it to low. Cook on low for 4 to 5 hours or on high for 2 to 2 ½ hours, or until the beef is tender and registers 155☏ to 160☏ on an instant-read thermometer.Ħ. Quickly arrange the cabbage and apples around the beef and re-cover the slow cooker. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2 ½ hours.ĥ.

Cover and refrigerate the remaining marinade.Ĥ. Pour 2 cups of reserved marinade over the beef. Cook the beef for 10 minutes, or until browned on all sides.ģ. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. At cooking time, drain the beef and pat dry, reserving the marinade.Ģ. Cover and refrigerate for 8 to 24 hours, turning occasionally. In a glass or other nonmetallic bowl large enough to hold the beef, stir together the broth, 1 cup water, the vinegar, sugar, allspice, ginger, and cloves.

#SAUERBRATEN RECIPE CROCKPOT PLUS#

Water as needed plus ¼ cup cold water, divided useġ. Let's Get Ready for Baby! Sign up for our monthly pregnancy email series, and you'll get regular updates on your baby's development, helpful timelines to get ready for their arrival, must-have baby needs and so much more! PLUS, you'll get instant access to the MomsWhoThink "Ultimate Guide to Baby Naming in 2022." CLICK HERE to get started!ġ (4 pound) top round roast or eye-of-round roast, all visible fat discardedġ medium Vidalia onion, thinly sliced and quarteredĢ large semitart apples, such as Gala or Jonathan, sliced