*  Exported from  MasterCook  *
 
                           Crock Pot Sauerbraten
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Crockpot                         Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  pounds        Pot roast or rump roast
    2 1/2  cups          Water
    1 1/2  cups          Red wine vinegar
    2      medium        Onions -- sliced
    1                    Lemon -- sliced
    1      tablespoon    Sugar
    3                    Beef bouillon cubes -- crush
      1/4  teaspoon      Ginger -- ground
   12      Cloves        -- whole
    6                    Bay leaves
    6                    Pepper corns
      1/2  cup           Onion -- Chopped
      1/2  cup           Carrot -- chopped
      1/4  cup           Celery -- chopped
    1      cup           Gingersnaps -- broken
 
   In removable liner, combine water, vinegar, sliced onions, sliced lemon, 
  sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns.  Add  
 meat.  Cover and refrigerate 36 to 72 hours, turning meat occasionally.  
 The longer the meat marinates, the spicier it gets.   Remove meat from 
 marinade; strain marinade, reserve one cup. Place chopped vegetables in 
 bottom of  removable liner; place meat on vegetables; pour reserved cup of 
 marinade over all. Place liner in base. Cover and cook on  auto 7-8 hours 
 or on low 9-11 hours or on high 5 hours.  Remove meat to  carving board 
 and let sit 15 to 20 minutes for meat to firm before  carving.  Add 
 gingersnaps to liquid in cooker and cook on high for 15 to  20 minutes.  
 Slice meat and ladle on sauce.
  
 
 
 
 
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