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Simple Sauerbraten With Red Wine Recipe
|Bottom round||3 1⁄2 Pound (Rump Roast)|
|Onion||1 Medium, sliced|
|Carrot||1 , sliced|
|Cider vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Gingersnap cookies||12 , crushed|
|Brown sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5011 Calories from Fat 1285
% Daily Value*
Total Fat 144 g221.2%
Saturated Fat 46.2 g231.2%
Trans Fat 2.7 g
Cholesterol 968.3 mg
Sodium 3503 mg146%
Total Carbohydrates 537 g178.9%
Dietary Fiber 19.8 g79.3%
Sugars 286.2 g
Protein 362 g724.9%
Vitamin A 207.3% Vitamin C 51%
Calcium 64.7% Iron 357%
*Based on a 2000 Calorie diet
Marinate, covered, in refrigerator 3 days, turning roast occasionally.
Set Power Select at HIGH.
Prepare cooking bag according to package directions; place roast, marinade, gingersnaps and sugar in bag.
Set in large glass bowl; pull bag up around roast.
Close with nylon tie or string; make 6 (1/2-in.) slits in top of bag.
Heat 7 to 8 minutes.
Set Power Select at LOW.
Heat 90 minutes or until roast is tender.
Let STAND 15 minutes before serving.
Strain gravy and serve with roast.