Ww Crock Pot Sauerbraten 3 Pts Recipes

Steps:

• Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
• Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
• Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
• Remove beef to a platter and slice 1/4" thick. Set aside.
• Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

Steps:

• Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Steps:

• Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
• Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
• Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.

Steps:

• Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
• Let cool, then pour into a large zip-close plastic bag; add the beef.
• Seal the bag, squeezing out the air; turn to coat the beef.
• Refrigerate 1-3 days, turning the bag about every 8 hours.
• Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
• Cover and cook on high until the beef is tender, 4-5 hours.
• With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
• Cover loosely with foil and let stand while making the sauce.
• Skim off and discard any fat that has risen to the surface of the cooking liquid.
• Discard the bay leaves.
• Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
• If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
• Pour over the beef and vegetables.

Steps:

• Fold a 24 inch length of foil in half lengthwise and fit it into the bottom and sides of a 5-6 quart slow cooker insert.
• Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt and pepper in a medium bowl; mix well with hands and shape into a loaf.
• Place loaf on foil in slow cooker.
• Cover the slow cooker and cook until the meatloaf juices run clear and an instant read thermometer registers 165°F in the center.
• It needs 3-4 hours on high or 6-8 hours on low heat.
• Combine ketchup, sugar, Worcestershire sauce, and mustard in a small bowl.
• Spoon mixture over meatloaf in the slow cooker, spreading it smooth and cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer.
• With the help of the foil, lift the meatloaf from the slow cooker and transfer it to a platter.
• Discard the foil and cut the loaf into 6 slices.

Steps:

• Sprinkle roast on all sides with salt & pepper.
• Place roast in crock pot.
• Add all other ingredients except gingersnaps.
• Cover and cook 5-6 hours on high, turning roast occasionally.
• Remove roast.
• Add crumbled gingersnaps to sauce in crockpot.
• Stir until sauce thickens.
• Slice meat and spoon sauce over slices.

Steps:

• Trim roast of all excess fat.
• In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
• Place roast in marinade with fat side down; refrigerate overnight.
• Pour vegetable marinade into crock pot.
• Place marinated roast in crock pot with fat side up.
• Cover and cook on low setting 8 to 12 hours.
• Thirty minutes before serving, remove roast and turn to high setting.
• Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
• Cook and stir until thickened.
• Slice roast and return to gravy for serving.

Steps:

• Preheat oven to 350*.
• Make crust: mix flour and brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea-sized pieces and dough appears lumpy. Pack gently into ungreased 13 x 9 x 2" pan (I lined mine w/foil to simplify cutting). Bake 20 minutes until golden.
• Meanwhile: Make lemon topping. Beat eggs in medium bowl w/electric mixer (I just did everything in the food processor for easy cleanup). Add vanilla extract and 3/4 c powdered sugar. Mix well. Add lemon juice and remaining powdered sugar until sugar is completely dissolved.
• As soon as crust is finished, remove from oven and reduce temperature to 300*. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes Cool and cut into 24 bars.
• NOTE: Instructions emphasize that the crust MUST be hot when you pour the lemon mixture over. Not sure why, but they made a special note, so I'm passing that along.