From the readers of “Life in the Finger Lakes”
Crock Pot Sauerbraten
— Marie Costanza
This Sauerbraten recipe is an example of comfort food at its finest for those days when there is a chill in the air. Seasoned with brown sugar and cider vinegar, the sweet, tangy fragrance emanates throughout the house as it cooks all day.
1 chuck roast (3-4 lbs.)
salt and pepper
1 large sliced onion
1 10-3/4 ounce can beef broth
1/3 cup cider vinegar
1/3 cup liquid brown sugar
(Use a liquid measuring cup; fill the brown sugar to just below the 1/3 line and then add some water; stir.)
1. Sprinkle roast on all sides with salt and pepper.
2. Place roast in crock pot.
3. Add onion, broth, brown sugar and vinegar.
4. Cover tightly; cook 4-5 hours on high, turning occasionally.
5. Remove roast and set aside.
6. Add crumbled gingersnaps to the sauce in the crockpot. Stir until sauce thickens.
7. Slice meat and spoon sauce over slices.
8. Serve with noodles.
— Diane Dersch (see image above)
I first had this comfort food at a friend’s house many years ago. I tweaked it and turned it into a crockpot recipe. Everything can be prepped the night before and put in the crockpot in the morning. It will make the house smell great and is an easy dinner on a cold winter night.
1 lb. ground beef browned
2 cups of cubed potatoes
2 cups of cut carrots
2 cups frozen corn or 1 can
1 cup frozen green beans
1 can tomato soup
1 can chopped tomatoes
2 tbsps. dry beef broth mix stirred into 1 cup of water
3 additional cups of water
1 tsp. salt
2 tbsps. Worcestershire Sauce
The first three ingredients can be prepped the night before so all you have to do is put all the ingredients in a 6-quart crockpot the next morning. Cook on low for 9-10 hours.