Our church held its 3rd annual “Luther Fest” this week. Families each bring a German dish to share and our former/retired Pastor and his wife perform a historical and humorous dialogue between Dr. Martin and Katharina (Katy) Luther.
Last year, one of our church friends brought Saurbraten. It was DELISH! I’ve made it twice since then and made it again this week to take to Luther Fest. If you’re looking to change up the traditional Sunday Pot Roast, Sauerbraten is your answer!
- Chuck Roast
- 2 onions, chopped
- 1-1/2 cups beef broth
- 1 cup apple cider vinegar
- 2 bay leaves
- 16-oz. pkg. baby carrots
- 2 russet potatoes, peeled and cubed
- 3/4 cup crushed gingersnaps (about 15 cookies)
- 2 Tbsp. brown sugar
- 1/2 to 1 cup sour cream (to your liking)
Place roast in Crock Pot. Mix beef broth and vinegar and pour over roast. Add bay leaves, carrots, and potatoes and cover and cook on low for 8-9 hours.
Remove bay leaves, add gingersnaps and brown sugar and cover and cook on high for an additional hour. Add sour cream and stir.
Most recipes suggest serving it with egg noodles or spatzele, but I’m just mid-western enough to say serve it with mashed potatoes! Of course, steamed and buttered cabbage would be a great side (and go with the German theme) as would creamed cucumbers.