Categories: Entree, German, Slow Cooker

Ingredients

• 4 lb beef roast, eye of round rump
• 2 C. red wine
• 2 C. red wine vinegar
• 2 C. water
• 1 onion, sliced
• 3 cloves
• 2 bay leaves
• 10 peppercorns

Directions

1. Heat the marinating mixture until it begins simmering, then turn off the heat. Pour this mixture over the meat, placed in a large bowl, and let it cool. Cover this and refrigerate for 3 to 5 days.

2. Next, remove the meat from the marinade, draining it out completely. Strain the marinade and keep it aside.

3. Put enough oil to cover the bottom of the Dutch Oven and brown the roast in it.

4. Add 2 cups of the marinade into it slowly. Reduce the heat and cover the cooking pot and let it simmer until the roast is tender, which will take about 21/2 hours. Remove it on to a large platter and keep it warm.

5. In order to make the gravy, thicken the liquid with crushed gingersnaps, cornstarch or flour. If you want a stronger flavor add bouillon cubes or some beef base.

6. Slice the sauerbraten and serve with potato dumplings, spatzle, or mashed potatoes.

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