Slow Cooker Sauerbraten

Adapted from https://www.daringgourmet.com/authentic-german-sauerbraten

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan or Dutch oven, saute the onion until translucent. Add the garlic and saute until fragrant, about 3 minutes.

Step 2

Add the rest of the gravy ingredients to the pot. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.

Step 3

Meanwhile, if desired, brown the roast. Sprinkle generously with salt and pepper and sear on medium-high heat. Place roast in slow cooker. Deglaze pan with wine, as desired and leave in pan for the roux

Step 4

Add 2 to 3 tbsp of oil to the pan you used for the roast and heat on medium. Add flour and brown the roux to desired level, stirring frequently to prevent burning, at least 2 minutes.

Step 5

Add the liquid from the marinade and whisk thoroughly to eliminate lumps. Pour back into the vegetable/spice mix. Stir in crushed ginger snaps, raisins and honey.

Step 6

Remove the bay leaves and pour mixture over the roast in the crock pot. Cook on low for 8 hours.

Step 7

Remove the roast. Puree the vegetables and liquid using an immersion blender or transfer to a blender and puree until smooth.

Step 8

Slice the roast against the grain, into strips. Serve with gravy over the top.