Crockpot Slow and Easy Sauerbraten

For convenience, good color, and flavor, use a packaged sauerbraten mix in this rendition of the classic. Ignore the package directions regarding the liquid amount and follow the directions below instead.


4 russet potatoes, peeled and cut into 1/4-inch-thick slices (about 13/4 pounds) 4 cups shredded red or green cabbage 3 pounds beef chuck, rump, or round roast, trimmed of as much fat as possible l (2-ounce) package sauerbraten beef pot roast recipe mix 1/2 cup water 1 tablespoon red wine vinegar

1. Layer the potatoes in the bottom of a 4 to 6 quart crockpot. Add the cabbage and top with the roast. Mix together the dry sauerbraten mix and water until well blended. Pour over the roast. 2. Cover and cook on the low heat setting 9 to 10 hours, or until the beef is tender. Skim off and discard any fat from the sauce. Gently stir in the vinegar. Cut the meat into pieces before serving.

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.