WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, January 28, 2013

Slowcooker Old World Sauerbraten Article

This is another article I pulled up to archive.  However, I discovered it is still very active on the web so I will not archive it at this time.  Since it is so popular on the web, I will go ahead and share it with you here.  I have this using Splenda and sugar-free gingersnap cookies as I am a diabetic.  You can use sugar and regular cookies, if you prefer.

Slowcooker Old World Sauerbraten

Don't even consider stopping for fast food on your way home. Why would you even consider it when you can have this delicious Old World Sauerbraten waiting for you at home. Pop it in the refrigerator to marinate overnight then put it in the slowcooker the next morning. Whether you have a busy day at work, volunteering, running errands, ballgames, etc. this sauerbraten will not only have your house smelling wonderful, dinner will be almost ready when you get home. One of the best things about this roast is that you may have leftovers to use later in the week.

OLD-WORLD SAUERBRATEN

1 1/2 cups water, divided

1 1/4 cups cider vinegar, divided

2 large onions, sliced, divided

1 med lemon, sliced

15 whole cloves, divided

6 bay leaves, divided

6 whole peppercorns

2 tbsp Splenda

2 tsp salt

1 beef sirloin tip roast (3 lbs), cut in half

1/4 tsp pepper

12 sugar-free gingersnap cookies, crumbled

In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, Splenda, and salt; mix well. Add roast. Seal bag and turn to coat meat well. Refrigerate overnight, turn a couple of times.

Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining water, vinegar, onions, cloves, and bay leaves. Cover and cook on low for 6 to 8 hours or until the meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10 to 15 minutes or until gravy is thickened. Slice roast; serve with gravy.

Yield: 12 servings.

Enjoy!

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