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German Pot Roast

4 lb Beef brisket, trim off fat
2 tb Salt
1 tb Ground ginger
1 Clove garlic
1/2 tb Dry mustard
2 c Red wine vinegar
1 c Water
2 Onions, quartered
2 Bay leaves
2 tb Mixed pickling spices
1 tb Whole black peppercorns
8 Whole cloves
1/3 c Sugar
2 tb Vegetable oil
6 Ginger snaps, crushed


Rub meat with salt, ginger and cut garlic. Place in a large bowl. Combine remaining ingredients except fat and ginger snaps in a saucepan. Bring to a boil and pour over meat. Cool, cover tightly and place in a refrigerator overnight, turning once. Remove meat and save the marinate. Dry meat with a paper towel. Heat fat in a heavy skillet until it is sizzling. Sear the meat on all sides. Place in a slow cooker and slow cook on low temperature for 8 hours.

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