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Sauerbraten with Gingersnap Gravy
Serves 8
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Ingredients:
| 3 lb. beef chuck or arm roast |
| Olive oil |
| 2 tablespoons roast rub |
| 1 large sweet yellow onion, chopped |
| 1 tablespoon brown sugar |
| 1 package Knorr Sauerbraten (German-Style) Pot Roast Seasoning Mix |
| 1 can beer or non-alcoholic beer, (12 oz.) |
| 2 cups low sodium beef or chicken broth |
| 1/4 cup finely crushed gingersnap cookies |
| Sea salt, to taste |
| Freshly ground pepper, to taste |
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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