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A traditional sauerbraten that cooks in a slow cooker! Enjoy this dish with a serving of mashed potatoes and warm rye bread.
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INGREDIENTS
4 lb beef rump roast
1 cup water
1 cup vinegar
1 whole lemon, sliced
10 whole cloves
1 large onion, peeled and sliced
4 bay leaves
6 whole peppercorns
2 Tbsp salt
2 Tbsp sugar
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DIRECTIONS
- Use a non-reactive bowl to combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt and sugar. Add over meat and cover. Chill for up to 36 hours, turning beef occasionally.
- Put the beef in a slow cooker, adding a cup of the marinade or as desired. Cook covered over low heat for up to 8 hours.
- Slice meat and serve with the flour thickened sauce.
- Makes 6 servings.
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Recipe Comments |
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| Von Woodford: I need some advice for my blog….I like your layout. Can you help me? 4 1 3
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hanna M: Looks really yummy, gonna try this out
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