Kate's Weeknight German Sauerbraten

1. 1

   Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until the sugar dissolves, about 5 minutes.

2. 2

   Let the marinade cool, then pour it into a resealable plastic bag.

3. 3

   Add the chuck roast and toss to coat evenly, squeeze out excess air, and seal the bag.

4. 4

   Marinate in the refrigerator for 2 to 3 days, turning the roast twice a day.

5. 5

   Place 2 cups onions, carrots, and celery in a slow cooker.

6. 6

   Remove the roast from the marinade and place it on top of the vegetables.

7. 7

   Strain the marinade; pour 2 1/2 cups over the roast and reserve the remaining marinade.

8. 8

   Cover the slow cooker and cook on Low for 8 hours.

9. 9

   Turn the slow cooker off; transfer the roast to a cutting board and cover it with aluminum foil.

10. 10

    Strain the cooking liquid into a large bowl.

11. 11

    Return the vegetables to the slow cooker and set aside.

12. 12

    Pour 3 cups of cooking liquid (adding reserved marinade as needed to reach 3 cups) into a saucepan; add the gingersnaps.

13. 13

    Heat over medium-high heat until the gravy thickens, about 10 minutes.

14. 14

    Slice the roast; serve with the vegetables and gravy.

• Calories 445.23 kcal High
• Protein 51.61 g Good Source
• Carbs 28.45 g Moderate
• Total Fat 13.14 g Moderate
• Saturated Fat 3.46 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 152.31 mg High
• Sodium 324.63 mg Moderate
• Fiber 3.11 g Moderate
• Sugar 14.52 g High
• Added Sugar 2.47 g Low Source
• Calcium 183.13 mg Moderate
• Iron 6.42 mg Good Source
• Potassium 240.27 mg Low Source
• Vitamin A 15.46 mcg_rae Low Source
• Vitamin C 15.95 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷