Slow Cooker Sauerbraten

“This is my favorite German recipe, after my Grandma’s secret Onion-Potato Noodles. You may be thinking, ‘juniper berries and gingersnaps?’ Well, think of it as a (very) unique version of pot roast. Sauerbraten is meant to be sliced so I use a top round roast. The slow cooker makes the roast nice and tender and really brings out the flavors of the marinade.”
– Mike Fishback, AVV Wine Club & Direct Sales Manager

Ingredients for Roast:
3 lb. top round beef roast
1 ½ cups chopped yellow onion
1 cup thinly sliced carrots
6 gingersnap cookies, finely crushed
2 Tbsp. all-purpose flour

Ingredients for Marinade:
1 ¾ cups AVV Wine Club Reserve
1 cup red wine vinegar
¾ cup water
1 lemon, sliced
½ large yellow onion, diced
2 cloves garlic, minced
2 bay leaves
2 Tbsp. granulated sugar
2 tsp. sea salt
½ tsp. black pepper
10 cloves, whole
1 tsp. juniper berries, lightly crushed
½ tsp. whole peppercorns

Note: You will need to marinate the beef for 2 days before cooking.

Method of Preparation:
Heat all marinade ingredients in saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a large food-safe plastic bag. Pierce roast with a paring knife several times on all sides. Add roast to marinade bag and coat with marinade, squeeze out air and seal bag. Put bag in a baking dish or pan and marinate in refrigerator for 2 days, turning roast 2-3 times a day.

Place onions and carrots in slow cooker. Remove roast from bag, dry with paper towels and cut in half. Place roast halves atop vegetables. Strain marinade into a bowl and pour 2 ½ to 3 cups over roast. Discard solids and remaining marinade. Cover and cook on low for 8 hours.

Transfer roast, onions and carrots to a platter and cover with foil. Stir liquid in slow cooker, then pour 3 cups into a saucepan and reserve remaining liquid. Stir finely crushed gingersnaps and flour into the saucepan. Heat over medium-high heat until it thickens into gravy, about 10 minutes. Add some reserved liquid if needed. Slice roast and serve with the gravy, onions, and carrots.

Enjoy with a glass of the 2014 Wine Club Reserve.