SAUERBRATEN II

Sauerbraten II image

This is an old family recipe I've enjoyed for 40 years. It does wonders for tough meat.

Provided by Barbara Coulter

Categories World Cuisine Recipes European German

Time 6h20m

Yield 6

Number Of Ingredients 8

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Ingredients

15 gingersnaps
4 ½ pounds rump roast
7 potatoes, peeled and quartered
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 2 inch pieces
1 onion, quartered
2 cubes beef bouillon
½ teaspoon freshly ground black pepper

Steps:

Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

Nutrition Facts : Calories 1026.4 calories, Carbohydrate 66.4 g, Cholesterol 207.6 mg, Fat 50.8 g, Fiber 7 g, Protein 73.1 g, SaturatedFat 19.9 g, Sodium 785.1 mg, Sugar 9.2 g