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 sauce forms adding a few tablespoons of water if needed.

4. Remove and dispose the bay leaves, cloves, juniper berries and peppercorns before serving. Slice meat into desired portions garnishing with sauce, fresh parsley and ENJOY !!!

NOTES:
Sauerbraten is traditionally served with boiled potatoes in salted water halved and a German style red cabbage which is sautéd with garlic, diced apples and cider vinegar.





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