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Sauerbraten (Beef roast using gingersnaps)

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I made this last night and it was absolutely wonderful. The sauce is sweet and tangy and the gingersnaps give it a wonderful flavor. I served it over whole wheat noodles.



4-lb lean rump roast

1 cup water

1 cup vinegar

1 lemon, sliced but unpeeled

10 whole cloves

1 large onion, sliced

4 bay leaves

5 whole peppercorns

2 tbsp salt

2 tbsp sugar

12 gingersnaps, crumbled


Place meat in deep ceramic or glass bowl.


Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt and sugar. Pur over meat. Cover and refrigerate 24-36 hours. Turn meat several times while marinating.


Place beef in slow cooker. Pour 1 cup marinade over meat.


Cover. Cook on low 6-8 hours. Remove meat.


Strain meat juices and return to pot. Turn to high. Stir in gingersnaps. Cover and cook on high 10-14 minutes.


Allow meat to rest for 15 minutes. Slice. Then pour finished sauce over meat to serve.


12 servings = 4 points each (about 5 ounces of meat)


200 calories

6 g fat

1 g fiber


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(-7) - Week 1:bcb_bigsm

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