Beef Sauerbraten Slow Cooker Recipe

Beef Sauerbraten Slow Cooker Recipe

Ingredients

Serves 6

Active Time 15 minutes

Pressure/Manual (High) Natural/Quick Release

For the spice bag

• 3 tablespoons pickling spice
• 1 teaspoon juniper berries
• 2 bay leaves

For the meat

• 1 (3-pound) beef rump roast, cut into 3 large pieces
• 2 cups sliced yellow onions
• 1 cup coarsely chopped carrots
• 1 tablespoon minced fresh ginger
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup red wine vinegar
• 1 cup chicken broth
• ½ cup crushed gingersnaps (optional)
• ½ cup sour cream
• 2 tablespoons coarse mustard

Method

For the spice bag

1. Cut a double-thick square of cheesecloth
2. Place the pickling spices, juniper berries, and bay leaves in the center of the square
3. Draw up the four corners to make a bundle and tie tightly with cotton kitchen string

For the meat

1. Place the beef in the Instant Pot
2. Add the spice bag, onions, carrots, ginger, brown sugar, salt, and pepper
3. Pour the vinegar and broth over all
4. Secure the lid on the pot
5. Close the pressure-release valve
6. Select MANUAL and set the pot at HIGH pressure for 40 minutes
7. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
8. Transfer the beef to a serving platter
9. Cover lightly with aluminum foil and let rest for 10 minutes
10. Discard the spice bag
11. Add the crushed gingersnaps (if using), sour cream, and mustard to the pot
12. Use an immersion blender to blend the mixture directly in the pot until a rough sauce forms
13. Pour the sauce over the meat and serve

Full List of Beef Recipes
Full List of Instant-Pot Recipes