Special Sauerbraten

Name: Special Sauerbraten
Ingredients: 1 beef rump roast or bottom round roast (3 to 4 pounds), cut in half; 1 tablespoon olive oil; 1-1/2 cups cider vinegar; 1 medium onion, chopped; 2/3 cup packed brown sugar; 1 envelope onion soup mix; 1/3 cup shredded carrot; 2 tablespoons beef bouillon granules; 1 tablespoon Worcestershire sauce; 1 bay leaf; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon celery seed; 1 teaspoon ground ginger; 1/2 teaspoon mixed pickling spices; 1/4 teaspoon ground allspice; 1/4 teaspoon pepper; 1/4 cup cornstarch; 1/2 cup water

19 ingredients

3 steps

Ingredients

1 beef rump roast or bottom round roast (3 to 4 pounds), cut in half
1 tablespoon olive oil
1-1/2 cups cider vinegar
1 medium onion, chopped
2/3 cup packed brown sugar
1 envelope onion soup mix
1/3 cup shredded carrot
2 tablespoons beef bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1 garlic clove, minced
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon ground ginger
1/2 teaspoon mixed pickling spices
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup water

Directions

1

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. In a large bowl, combine the vinegar, onion, sugar, soup mix, carrot, bouillon, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 6-8 hours or until tender.
2

Remove meat to a serving platter; keep warm. Strain cooking juices, discarding vegetables and seasonings.
3

Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.