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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!
From The Spice & Tea Exchange®1½ TBS Pickling Spice Seasoning1 Cotton Bag2 TBS Tailgater’s Spice Blend2 TBS Organic Extra Virgin Olive Oil
From the Grocer 1 (5 lb) rump roast or flat cut beef brisket (cut in 2 or 3 pieces)2 TBS tomato paste1 cup dry red wine½ cup red wine vinegar1 cup beef broth7 carrots, peeled and quartered3 stalks celery, quartered2 medium leeks, halved lengthwise, sliced ½” thick13 gingersnap cookies, crumbled¼ cup chopped fresh parsley
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.
Yield: 4-6 servingsTotal Time: 8hrs 30 minsPrep: 10 minsCook: 8 hrs 20 mins
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