How to make it

  • Spray the inside of a 3.5-quart slow cooker with no-stick cooking spray.
  • Place meat, onion, beef broth, and cider vinegar in slow cooker and gently stir together. Cover and cook on LOW setting 7-9 hours. About 15 minutes before serving, stir in crushed gingersnaps and brown sugar. Cook, uncovered, 15 minutes more until mixture is bubbly and thick. Serve over hot cooked noodles. Sprinkle chopped parsley over top.
  • Note: A boneless beef chuck roast cut into cubes, like beef stew meat, is more tender than the prepackaged stew meat, which is a combination of whatever cuts the butcher has left at the end of the day, so you're never quite sure what's in there. Homemade biscuits and steamed baby carrots complete this classic meal.

Reviews & Comments 2

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    " It was good "
    Cosmicmother ate it and said...
    My husband loved it! The kids not so much, but that was to be expected. I added carrots, Worcestershire and some bay leaves to the slow cooker and used plenty of black pepper. It was easy to do, perfect as a quick sauerbraten without the marinating time.
    More info in IMI: Slow Cooker Sauerbraten
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  • otterpond 7 years ago
    Wow! Great recipe. I have such fond memories of my Grandmothers sour braten. I make some wicked ginger snaps. I'll have to sacrifice some for this fine dish.
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    " It was excellent "
    mommyluvs2cook ate it and said...
    Had this tonight and it was fantastic. Didn't change a thing...perfect! Thanks Bestcooker!
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