Sauerbraten, Part II

By now, your roast has been marinating anywhere from three to five days depending on your taste and schedule.  Now, it’s time to cook.

Ingredients for gravy

  • 1 T ginger powder (optional)
  • 3 T tallow
  • 2 T arrowroot powder
  • 1 T honey
  • .5 c golden raisins


  1. Remove the roast (carefully) from the bag and place in the slow cooker.  
  2. Empty the remaining contents of the bag (i.e., the marinade/brine) into the slow cooker over the meat.
  3. If you can set your cooker to low, set for eight hours.  If you have a multipurpose cooker like I do, you can make rice and steam vegetables, but you can only slow cook at one temperature–high–so I set it for five hours.
  4. After cooking, remove the meat and set on a platter, allowing the meat to rest.
  5. Strain the liquid in the cooker.  If you’re relatively lazy like me, you can toss the veggies and spices, but if you want, remove the bay leaves and ginger and set aside to serve with the meat.  Skim as much of the fat from the top as you can.  If you like, put the liquid in the fridge to cool.  The fat will solidify at the top and it’s easy to remove.  Add the ginger powder if you want and mix well.
  6. In another, small pan, heat the tallow over medium heat until it’s melted, than add the arrowroot powder and honey, wisking continuously for about five minutes.
  7. Add the tallow mixture to the strained liquid.  Bring to a boil than reduce the heat to medium low and let it cook down until it’s at your desired thickness, anywhere from twenty minutes for an au jus-type sauce to an hour if you like it more thick and creamy, stirring regularly.  Add the raisins and cook a couple more minutes.

And now you’re finally ready to plate your meal.  Place some slices of meat on the plate, spoon the gravy over it, and serve with boiled potatoes, red cabbage and a bottle of hard cider.  Prost!