Recipe

Quick Sauerbraten With Caramelized Onions Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Rump Roast with wonderful flavors of caramelized onions and spices. A quick and easy meal. Prep:30m Cook:200m Servings:8	Mountainmam
	rump roast caramelized onions crushed gingersnaps sweet onions

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Ingredients

1/2 cup Butter Shortening, divided

2 large sweet onions, cut into 1/4-inch slices

1 (4-lb) rolled rump roast, eye of round, top or bottom round

3/4 cup cider vinegar

1 (1 oz.) package meat tenderizing marinade

1 teaspoon pickling spice

1/4 teaspoon black pepper

1 (14.5 oz.) can beef broth

1/3 cup finely crushed gingersnap crumbs (optional)

1/2 cup cold water

1/3 cup All Purpose Flour

Salt and pepper

Directions

HEAT oven to 350° F. Brown sliced onions in 4 tablespoons shortening, in a large skillet, over medium heat until golden brown.

MELT 4 tablespoons shortening in roaster and brown roast on all sides.

MIX cider vinegar, meat marinade, pickling spice, black pepper and beef broth. Top meat with onions and marinade. Cover and braise in oven 2-1/2 to 3 hours or until meat is fork-tender or reaches an internal temperature of 165° F, basting every hour. Remove roast from oven. Allow meat to rest for 15 minutes before carving.

STRAIN drippings to remove spices, reserving some of the onions if desired. Add water to drippings to measure 2-1/2 cups. Pour into saucepan, adding gingersnap crumbs if using, and bring to a boil. Blend 1/2 cup cold water and 1/3 flour in a small bowl. Reduce to a simmer. Whisk flour mixture into drippings, stirring constantly, until thickened. Stir in reserved onions if using. Season to taste with salt and pepper. Carve roast and serve with gravy.

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