Sauerbraten II

Name: Sauerbraten II
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 cubes beef bouillon; 1 teaspoons freshly ground black pepper; 6 carrots, cut into 1 inch pieces; 6 stalks celery, cut into 2 inch pieces; 15 gingersnaps; 1 onion, quartered; 7 potatoes, peeled and quartered; 2 kgs rump roast

Sauerbraten II might be just the main course you are searching for. This dairy free recipe serves 6. One portion of this dish contains roughly 101g of protein, 28g of fat, and a total of 886 calories. A mixture of celery, pepper, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the gingersnaps you could follow this main course with the Brown Butter Soft Batch Style Gingersnaps as a dessert. From preparation to the plate, this recipe takes approximately 6 hours and 20 minutes.

Instructions

Line the bottom of a large Dutch oven or slow cooker with the gingersnaps.

Ingredients you will need

Gingersnap Cookies

Equipment you will use

Slow Cooker

Dutch Oven

Place the roast on the cookies and cover with water.

Ingredients you will need

Water

Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

Ingredients you will need

Bouillon Cube