I like to pair this easier version of German sauerbraten with spaetzle or dumplings.
—NORMA ENGLISH BADEN, PA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS
1 boneless beef chuck roast or rump roast (3 to 4 pounds)
4 cups water
1 bottle (14 ounces) ketchup
1 large onion, chopped
3/4 cup packed brown sugar
3/4 cup cider vinegar
1 tablespoon mixed pickling spices
3 bay leaves
1 1/2 cups crushed gingersnap cookies (about 30 cookies)
GRAVY
2 tablespoons cornstarch
1/4 cup cold water
1. Cut the roast in half. Place in a 5-qt. slow cooker; add the water. In a large bowl, combine the ketchup, onion, brown sugar and cider vinegar; pour over the roast.
2. Place mixed pickling spices and bay leaves on a double thickness of cheesecloth; bring up the corners of the cheesecloth and tie with string to form a spice bag. Add the spice bag and gingersnap cookie crumbs to the slow cooker.
3. Cover and cook on low for 6-8 hours or until meat is tender.
4. Remove the roast and keep warm. Discard the spice bag. Strain the cooking juices; transfer 4 cups to a large saucepan. Combine cornstarch and water until smooth; stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.