
Quick Sauerbraten with Caramelized Onions
Prep Time: 30 min
Cook Time: 3 Hr 20 Min
Serves 6 to 8 Servings
Difficulty Easy
Ingredients
- 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
- 2 large sweet onions, cut into 1/4-inch slices
- 1 (4 lb.) rolled rump roast, eye of round, top or bottom round
- 3/4 C. cider vinegar
- 1 (1 oz.) pkg. meat tenderizing marinade
- 1 tsp. pickling spice
- 1/4 tsp. black pepper
- 1 (14.5 oz.) can beef broth
- 1/3 C. finely crushed gingersnap crumbs
- 1/2 C. cold water
- 1/3 C. all-purpose flour
- Salt and pepper to taste
Directions
- HEAT oven to 350°F. Melt 4 Tbsp. shortening in large skillet over medium heat. Add onion slices; cook until golden brown.
- MELT 4 Tbsp. shortening in roasting pan; brown roast on all sides.
- MIX cider vinegar, meat marinade, pickling spice, black pepper and beef broth in small bowl. Top meat with onions and marinade. Cover; braise in oven 2 1/2 to 3 hours or until meat is fork-tender or reaches an internal temperature of 165°F, basting every hour.
- REMOVE roast from oven. Allow meat to rest for 15 minutes before carving.
- STRAIN drippings to remove spices, reserving some of the onions if desired. Add water to drippings to measure 2 1/2 cups. Pour into saucepan, adding gingersnap crumbs, if desired; bring to a boil. Blend 1/2 C. cold water and flour in small bowl.
- REDUCE heat to simmer. Whisk flour mixture into drippings, stirring constantly, until thickened. Stir in reserved onions, if desired. Season to taste with salt and pepper. Carve roast; serve with gravy.
