Kate's Easy German Sauerbraten

Recipe View 5 mins In a saucepan, combine water, red wine, cider vinegar, diced onion, lemon slices, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns. Heat over medium heat, stirring until the sugar dissolves (approximately 5 minutes). Allow the marinade to cool completely before proceeding.

Recipe View 120 hrs Transfer the cooled marinade into a resealable plastic bag. Add the beef chuck roast, ensuring it is fully submerged. Seal the bag, removing any excess air. Marinate in the refrigerator for 2 to 3 days, turning the roast twice daily to ensure even flavor penetration.

Recipe View 10 mins Place the chopped onions, carrots, and celery in the bottom of a slow cooker. Remove the marinated roast from the bag and arrange it on top of the vegetables. Strain the marinade, reserving the solids. Pour 2 1/2 cups of the strained marinade over the roast. Reserve the remaining marinade for later.

Recipe View 8 hrs Cover the slow cooker and cook on Low heat for 8 hours. Once cooked, turn off the slow cooker and carefully transfer the roast to a cutting board. Cover it loosely with aluminum foil and let it rest.

Recipe View 10 mins Strain the cooking liquid from the slow cooker into a large bowl, discarding the solids. Return the cooked vegetables to the slow cooker and keep warm. In a saucepan, combine 3 cups of the strained cooking liquid (adding the reserved marinade to reach the desired 3 cup volume if needed) with the crushed gingersnap cookies.

Recipe View 5 mins Heat the mixture over medium-high heat, stirring constantly, until the gravy thickens to your desired consistency (approximately 10 minutes). Adjust seasoning as needed.

Recipe View Slice the rested roast against the grain and serve hot, accompanied by the slow-cooked vegetables and the rich gingersnap gravy. Enjoy!