Sauerbraten Photo
Sauerbraten

YIELD Makes 5 servings

INGREDIENTS

1 boneless beef rump roast (1-1/4 pounds)
3 cups baby carrots
1‑1/2 cups fresh or frozen pearl onions
1/4 cup raisins
1/2 cup water
1/2 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon garlic-pepper seasoning
1/4 teaspoon ground cloves
1/4 cup crushed crisp gingersnap cookies (5 cookies)

PREPARATION:

Slow Cooker Directions

  1. Heat large nonstick skillet over medium-high heat until hot. Brown roast on all sides. Place roast, carrots, onions and raisins in slow cooker.
  2. Combine water, vinegar, honey, salt, mustard, garlic-pepper seasoning and cloves in large bowl; mix well. Pour mixture over meat and vegetables in slow cooker. Cover; cook on LOW 4 to 6 hours or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
  3. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. (Internal temperature will continue to rise 5° to 10°F during stand time.)
  4. Remove vegetables from slow cooker with slotted spoon to bowl; cover to keep warm.
  5. Increase slow cooker temperature to HIGH. Stir crushed cookies into sauce mixture in slow cooker. Cover; cook on HIGH 10 to 15 minutes or until sauce thickens. Serve meat and vegetables with sauce.
This recipe appears in: European
NUTRITIONAL INFORMATION:
Fiber 4 g
Carbohydrate 25 g
Cholesterol 57 mg
Saturated Fat 3 g
Total Fat 8 g
Calories from Fat 26 %
Calories 296
Protein 28 g
Sodium 381 mg
DIETARY EXCHANGE:
Vegetable 3
Fruit 1/2
Starch 1/2
Meat 3

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