Sauerbraten in Crock Pot
1245 mins (prep 45, cooking 1200)
9 ingredients
6-8 servings
Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Good Old Gingersnaps", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.

Categories:  crock-pot , seasonal , winter , european , main-dish , beef , german , meat , equipment , roast-beef ,
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Serving Size (182.6 g)
Servings 6
Amount per Serving
Calories 73.12 Calories from Fat 11.16
% Daily Value *
Total Fat 1.24g 11.43%
Saturated Fat 0.36g 10.87%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 974.8mg 243.7%
Total Carbohydrate 15.96g 31.92%
Dietary Fiber 3.07 g 73.66%
Sugars 5.16 g %
Protein 0.88g 10.53%
Vitamin A 76.69IU% Vitamin C 6.51mg%
Calcium 106.41mg% Iron 1.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, boneless chuck roast