Simple Sauerbraten With Red Wine Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| 3 to 3 1/2 pound bottom round or 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 (16 tbs) | |
| Spices | 2 Tablespoon | |
| 12 gingersnap cookies, crushed | ||
| Brown sugar | 1 Cup (16 tbs) | |
| 1 large size (14" x 20") cooking bag | ||
Directions
In large glass bowl, combine roast, onion, carrot, celery, vinegar, water, wine and spices.
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.
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.
Chef
