Sauerbraten

This German dish uses crushed gingersnaps to sweeten the tang of the vinegar.

Ingredients

1/3 cup water

1 date, blended

1/4 cup vinegar

1/2 tsp salt

2 black peppercorns

2 whole cloves

1 bay leaf

1/3 lemon, sliced

1 pound rump roast

1/2 cup sliced onion

5 gingersnaps, crumbled (or 5 tbsp cookie crumbs)

Instructions

1. Place ingredients through lemon in zip lock bag. Add roast and onion to bag. Marinate in refrigerator for 24 hours.

2. Place roast in slow cooker. Strain reserved marinade, discarding solids. Pour 1/2 cup strained marinade over roast. Cook and cover on low for 7-8 hours, or until roast is tender.

3. Remove roast from slow cooker. Add gingersnap crumbs to liquid in slow cooker. Cover and cook on low for 8 minutes or until sauce thickens.

Nutrition Information (based on 4 servings)

230 calories, 13.3g fat, 2.2g carbs, 0.2g fiber, 1.9g sugar, 23.2g protein

Inspired by My Recipes, Oxmoor House

Note: I did not use the lemon. I also did not strain the marinade. (Listen to the recipe.) Without the gingersnap crumbs, the sauce just tastes vinegary. Original recipe only called for 5 hours of cooking time, but my meat was still tough after 5 hours. Crush the cookie crumbs extremely small to give the sauce a more appetizing appearance.

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