Sauerbraten II recipe

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Ingredients

15 gingersnaps
4 ½ pounds rump roast
7 potatoes, peeled and quartered
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 2 inch pieces
1 onion, quartered
2 cubes beef bouillon
½ teaspoon freshly ground black pepper

Nutrition Info

1026.4 calories
carbohydrate: 66.4 g
cholesterol: 207.6 mg
fat: 50.8 g
fiber: 7 g
protein: 73.1 g
saturatedFat: 19.9 g
servingSize: -
sodium: 785.1 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

Recipe Yield

6 servings

Recipe Note

This is an old family recipe I've enjoyed for 40 years. It does wonders for tough meat.

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