Best Ww Crock Pot Sauerbraten 3 Pts Recipes

CROCK POT SAUERBRATEN

Steps:

• Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
• Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
• Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
• Remove beef to a platter and slice 1/4" thick. Set aside.
• Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

KATE'S EASY GERMAN SAUERBRATEN

Steps:

• Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
• Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
• Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
• Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
• Slice roast and serve with vegetables and gravy.

CROCK POT SAUERBRATEN

Steps:

• Sprinkle roast on all sides with salt & pepper.
• Place roast in crock pot.
• Add all other ingredients except gingersnaps.
• Cover and cook 5-6 hours on high, turning roast occasionally.
• Remove roast.
• Add crumbled gingersnaps to sauce in crockpot.
• Stir until sauce thickens.
• Slice meat and spoon sauce over slices.

CROCK POT SAUERBRATEN

Steps:

• Trim roast of all excess fat.
• In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
• Place roast in marinade with fat side down; refrigerate overnight.
• Pour vegetable marinade into crock pot.
• Place marinated roast in crock pot with fat side up.
• Cover and cook on low setting 8 to 12 hours.
• Thirty minutes before serving, remove roast and turn to high setting.
• Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
• Cook and stir until thickened.
• Slice roast and return to gravy for serving.

SAUERBRATEN IN CROCK POT

Steps:

• Pour pickling spice into a square of cheese cloth and tie into bundle with string.
• Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
• Add the meat and marinate in a cool place overnight.
• Cook all day on low heat.
• Remove meat and spice bag.
• Add crumbled gingersnaps.
• Whisk or stir until gingersnaps form a smooth gravy.
• Add gingersnaps as needed to thicken to desired consistency.
• Taste, and add additional salt and/or sugar to suit individual taste.
• Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
• Serve with potato dumplings or mashed potatoes.

SLOW-COOKER SAUERBRATEN

Steps:

• Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

SPANAKOPITA TRIANGLES (WEIGHTWATCHERS 3 PTS)

Steps:

• Place the oven rack in the center of the oven, preheat the oven to 375 degrees. Spray a baking sheet with nonstick spray.
• Press the spinach between layers of paper towels to remove any excess moisture. Place the cheese in a medium bowl and mash with a fork. Add the spinach, scallions, egg white, dill and pepper together until combined.
• Set the stack of phyllo sheets to one side, keep covered with a sheet of wax paper and a damp towel on top as you work.
• Lay 1 phyllo sheet lengthwise in front of you and brush the sheet lightly with oil. Top with another sheet and brush lightly with oil. Cut crosswise into 6 oven strips. Place a scant tablespoon of spinach mixture at the end of each strip. Fold one corner up over the filling, then continue folding in a flag fashion to form a triangle. Place on the baking sheet and repeat with the remaining filling and phyllo sheets to make 24 triangles. Brush the tops of the triangles lightly with any remaining oil.
• Bake until golden brown, about 25 minutes. Cool for 5 minutes and serve hot or warm.