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SKU
recipe_578_5029611
Slow Cooker Sauerbraten
A traditional German pot roast dish with modern flavor & flair. Pickling Spice Seasoning and Tailgater’s Spice Blend make this easy slow cooker sauerbraten oh-so-tasty!
A traditional German pot roast dish with modern flavor & flair. Pickling Spice Seasoning and Tailgater's Spice Blend make this easy slow cooker sauerbraten oh-so-tasty!
1 ½ Tbsp. Pickling Spice Seasoning
1 Cotton Bag
2 Tbsp. Tailgater's Spice Blend
2 Tbsp. Organic Extra Virgin Olive Oil
1 Cotton Bag
2 Tbsp. Tailgater's Spice Blend
2 Tbsp. Organic Extra Virgin Olive Oil
1 (5 lb) rump roast or flat cut beef brisket (cut in 2 or 3 pieces)
2 Tbsp. tomato paste
1 cup dry red wine
½ cup red wine vinegar
1 cup beef broth
7 carrots, peeled and quartered
3 stalks celery, quartered
2 medium leeks, halved lengthwise, sliced ½” thick
13 gingersnap cookies, crumbled
¼ cup chopped fresh parsley
2 Tbsp. tomato paste
1 cup dry red wine
½ cup red wine vinegar
1 cup beef broth
7 carrots, peeled and quartered
3 stalks celery, quartered
2 medium leeks, halved lengthwise, sliced ½” thick
13 gingersnap cookies, crumbled
¼ cup chopped fresh parsley
Prep Time
10 mins.
Total Time
8hrs 30 mins.
Cook Time
8 hrs 20 mins.
Yield
4-6 servings
PLACE Pickling Spice Seasoning in Cotton Bag, set aside.
RUB roast with Tailgater's Spice Blend. Set aside.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet or Dutch oven over medium high-heat, until just smoking.
ADD roast in batches and brown each side.
TRANSFER to slow cooker.
ADD tomato paste to skillet and cook stirring for 1 min.
WHISK in wine, vinegar, and Cotton Bag with Pickling Spice Seasoning, simmer 7 mins.
TRANSFER mixture to slow cooker, along with beef broth, carrots, celery, leeks and half of the gingersnaps.
COVER and cook on low 8 hrs.
REMOVE roast, place on a cutting board and tent loosely with aluminum foil.
REMOVE vegetables and set aside in a serving bowl. Remove and discard Pickling Spice Seasoning bag.
WHISK remaining gingersnaps into cooking liquid, and stir in parsley.
SLICE roast. Serve with vegetables, and ladle sauce over top.
RUB roast with Tailgater's Spice Blend. Set aside.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet or Dutch oven over medium high-heat, until just smoking.
ADD roast in batches and brown each side.
TRANSFER to slow cooker.
ADD tomato paste to skillet and cook stirring for 1 min.
WHISK in wine, vinegar, and Cotton Bag with Pickling Spice Seasoning, simmer 7 mins.
TRANSFER mixture to slow cooker, along with beef broth, carrots, celery, leeks and half of the gingersnaps.
COVER and cook on low 8 hrs.
REMOVE roast, place on a cutting board and tent loosely with aluminum foil.
REMOVE vegetables and set aside in a serving bowl. Remove and discard Pickling Spice Seasoning bag.
WHISK remaining gingersnaps into cooking liquid, and stir in parsley.
SLICE roast. Serve with vegetables, and ladle sauce over top.
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