This German specialty results in tender meat served with a very flavorful sweet and sour, thick gravy-perfect served over mashed potatoes or little dumplings. Serve this excellent dish with spaetzle or egg noodles, some glazed carrots, and a spinach salad with strawberries.

3 pounds beef bottom round
1 teaspoon paprika
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2  onions, chopped
4 cloves garlic, minced
4  carrots, sliced
1 1/2 cups beef stock or stock made with {beef broth powder}
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup crushed gingersnap cookies
1/4 cup brown sugar
Dredge beef in mixture of paprika, flour, salt, and pepper. Brown in butter in large pan; remove to 5- or 6-quart slow cooker.

Add onions and garlic to pan; cook and stir 4 minutes. Add carrots, stock, vinegars and Worcestershire; boil. Pour over beef; cover and cook on low for 8 to 10 hours until tender.

Add gingersnap crumbs and sugar to slow cooker and taste. Cover and cook on high for 20 to 30 minutes until gravy is smooth.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 8 1/2 to 10 1/2 hr

Servings: 8

Recipe By: Linda Johnson Larsen

From:  Knack Slow Cooking
Used with permission of Knack

Chef Suggestions
Traditionally, sauerbraten is made by marinating meat in a vinegar mixture up to 4 days, then braising in the oven. The slow cooker method is much easier and just as delicious.

At the end, you'll need to taste the gravy several times, and add either gingersnaps or vinegar so it is to your liking. Have extra gingersnaps on hand for this purpose.