Slow Cooker Sauerbraten BeefEntrée “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.