Slow Cooker Sauerbraten 4 lb Beef Chuck Roast 1 Medium Yellow Onion, Sliced 4 Garlic Cloves, Minced 10 Whole Cloves 2 Bay Leaves 1/2 Teaspoon of Mustard Seeds 6 Whole Black Peppercorns 5 Juniper Berries, Cracked 2 Teaspoons Salt 1 Cup Apple Cider Vinegar 1 Cup Red Wine, Such as Pinot Noir or Water Fresh Parsley for Garnish, Finely Chopped SAUCE: 3 Tablespoons Flour 3 Tablespoons Water 12 Gingersnap Cookies, Crumbled DIRECTIONS: 1. Place roast in a large ziploc bag along with onions, garlic, cloves, mustard seeds, peppercorns, juniper berries, salt, vinegar, wine and marinade for 2 days rotating bag once per day. 2. Place roast, marinade and bay leaves into a slow cooker and cook on low for 8 hours until meat is tender, then remove meat onto a platter to rest and cover with tin foil. 3. In a small bowl stir together flour and 3 tablespoons of water to combine, pour mixture into slow cooker along with crumbled cookies and whisk together until a thick sa...
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