Pot roast is an economical meal and is easy to fix in a crock pot. This recipe brings back fond memories of my grandmother who could cook the best pot roast on the east coast. Finding pot roast on sale is not usually difficult and you could also use stew beef. The most expensive player in the recipe is usually the gluten free ginger snaps. If you don't make your own, watch for them in your local scratch and dent store or for a sale. They keep a loooooong time since they are very hard cookie anyway. I changed the recipe to use gluten free ginger snaps, so we can all enjoy it but if you aren't allergic to wheat, you can use the regular ones. Sauerbraten goes well with mashed potatoes, egg noodles or spaetzel. Maybe some sauerkraut on the side.
2 T lard
3lb grass fed Pot Roast
1/2 c braggs Apple Cider Vinegar
1 C gluten free Ginger Snaps
1 large onion, coarsely chopped
2 C water
2 T sugar
2 bay leaves
The How To's:
Brown your meat in the lard in a skillet or dutch oven on medium high heat. Searing all sides. Place roast in crock pot. Pour vinegar over the roast and add the bay leaves. Brown the chopped onion in the drippings. Pour over the roast. Cover and cook on low for 8 hours or until tender.
When the roast is almost done, Put two cups of water in bowl and add the ginger snaps, allowing them to soak and soften and set aside. Once the roast is tender, remove the roast to a platter. Add ginger snaps mixture and stir into the drippings to make a gravy. Add more gf flour if needed to thicken the gravy. Using an immersion blender mix everything well. Strain the gravy, removing the bay leaves and any chunks of onion. Return the roast to the gravy and bring back up to serving temperature. Serves 6-8.
*This recipe can be made in a dutch oven as well. Cooked at a simmer, it takes about 3 hours to get the meat tender.