Ww Crock Pot Sauerbraten - 3 Pts

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 cup red wine vinegar (or cider vinegar)
• 2 onions, sliced
• 2 teaspoons caraway seeds
• 2 garlic cloves, crushed
• 2 bay leaves
• 1/2 teaspoon ground pepper
• 1 (1 1/2 lb) boneless beef rump roast, tied
• 1 carrot, sliced
• 1 parsnip, peeled and diced
• 1/2 cup low sodium beef broth
• 3 gingersnaps, crumbled

Recipe

• 1 bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
• 2 let cool, then pour into a large zip-close plastic bag; add the beef.
• 3 seal the bag, squeezing out the air; turn to coat the beef.
• 4 refrigerate 1-3 days, turning the bag about every 8 hours.
• 5 mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
• 6 cover and cook on high until the beef is tender, 4-5 hours.
• 7 with a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
• 8 cover loosely with foil and let stand while making the sauce.
• 9 skim off and discard any fat that has risen to the surface of the cooking liquid.
• 10 discard the bay leaves.
• 11 transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
• 12 if the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
• 13 pour over the beef and vegetables.