![]() Place beef in a glass 9" x 13" baking dish. ![]() Stir in the remaining marinade from the roast, lower the heat to medium and simmer the gravy until thickened, then serve immediately.Combine the first 8 ingredients in a large saucepan and bring to a boil. ![]() (I put the cookies in a baggie and crush with a rolling pin.) Stir in the apple cider vinegar and apple cider and heat to boiling. Crush the ginger snap cookies and add to the butter, forming a roux. When the roast is almost done, melt the butter in a large saucepan over medium-high heat. Slice the roast and serve with roasted carrots. When the roast is finished, strain the remaining marinade to use for the gravy. Pour the strained marinade over the roast and cook on high for four hours, then reduce to low for another two hours. Scoop out the onion and carrot and place it in the slow cooker with the roast. (I use slow cooker liners for easy cleanup.) Pour the remaining marinade through a strainer to strain out the pickling spices. Store for three days, turning the container over each day to completely coat the roast.Īfter three days, take the roast out of the marinade and place in a slow cooker. Seal the container and place it in the refrigerator. In a separate bowl, mix together the red wine vinegar, apple cider, sugar, bay leaves, pickling spices, and whole clove. Chop the onion and sprinkle around the roast. Place the beef in a large (2-3 quart) plastic storage container (with lid). I used the tri-tip roast for my sauerbraten because it is a more tender cut, and will slice more easily after slow cooking, but a bottom round roast works well too. Wash and trim excess fat off the beef roast.
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