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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!
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Slow Cooker Sauerbraten
Slow Cooker Sauerbraten

In stock

$5.19

Summary
    1 ½ Tbsp. Pickling Spice Seasoning
    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
    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.
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