Classic Sauerbraten Recipe: Tender Beef Roast with Traditional Gravy

INGREDIENTS

1 boneless beef rump roast (1-1/4 pounds) 3 cups baby carrots 1‑1/2 cups fresh or frozen pearl onions 1/4 cup raisins 1/2 cup water 1/2 cup red wine vinegar 1 tablespoon honey 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon garlic-pepper seasoning 1/4 teaspoon ground cloves 1/4 cup crushed crisp gingersnap cookies (5 cookies)

PREPARATION:

Slow Cooker Directions

1. Heat large nonstick skillet over medium-high heat until hot. Brown roast on all sides. Place roast, carrots, onions and raisins in slow cooker.
2. Combine water, vinegar, honey, salt, mustard, garlic-pepper seasoning and cloves in large bowl; mix well. Pour mixture over meat and vegetables in slow cooker. Cover; cook on LOW 4 to 6 hours or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
3. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. (Internal temperature will continue to rise 5° to 10°F during stand time.)
4. Remove vegetables from slow cooker with slotted spoon to bowl; cover to keep warm.
5. Increase slow cooker temperature to HIGH. Stir crushed cookies into sauce mixture in slow cooker. Cover; cook on HIGH 10 to 15 minutes or until sauce thickens. Serve meat and vegetables with sauce.

This recipe appears in: European NUTRITIONAL INFORMATION: Fiber 4 g Carbohydrate 25 g Cholesterol 57 mg Saturated Fat 3 g Total Fat 8 g Calories from Fat 26 % Calories 296 Protein 28 g Sodium 381 mg DIETARY EXCHANGE: Vegetable 3 Fruit 1/2 Starch 1/2 Meat 3