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Sauerbraten with Gingersnap Gravy
Serves 8
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Ingredients:
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| 3 lb. beef chuck or arm roast+ Add to Shopping List |
| Olive oil+ Add to Shopping List |
| 2 tablespoons roast rub+ Add to Shopping List |
| 1 large sweet yellow onion, chopped+ Add to Shopping List |
| 1 tablespoon brown sugar+ Add to Shopping List |
| 1 package Knorr Sauerbraten (German-Style) Pot Roast Seasoning Mix+ Add to Shopping List |
| 1 can beer or non-alcoholic beer, (12 oz.)+ Add to Shopping List |
| 2 cups low sodium beef or chicken broth+ Add to Shopping List |
| 1/4 cup finely crushed gingersnap cookies+ Add to Shopping List |
| Sea salt, to taste+ Add to Shopping List |
| Freshly ground pepper, to taste+ Add to Shopping List |
Directions:
- Rub olive oil all over roast and sprinkle with roast rub. Preheat large skillet over medium-high heat. Brown roast on both sides until deep golden brown, about 4 to 5 minutes per side. Place roast in slow cooker and top with the rest of the ingredients except the crushed gingersnaps. Cook 4 hours on high or 8 hours on low.
- Transfer roast to platter, turn heat up to high. Whisk in crushed gingersnaps into cooking liquid to thicken into gravy. Taste for seasoning and add water or broth to thin gravy as needed. Serve chunks of roast and gravy over buttered spaetzle or egg noodles.
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