Saurbraten A La Ma

5 days


  • 4 pound top or bottom round roast

  • 1 cup dry red wine

  • 1 1/2 tsp salt

  • 10 peppercorns, crushed

  • 1 onion, sliced very thin

  • 2 bay leaves

  • 2 Tbs pickling spices

  • 2 cups water

  • shortening, or oil

  • 1/2- 1 1/2 cups gingersnaps, crushed fine

  • 1/2- 1 1/2 cups sour cream


  • day 1, 5 days before

  • Bring marinade ingredients to a boil in a saucepan. (I double everything except the water). Let it cool.

  • Stab the beef all over so the marinade can get inside. Place beef in a glass or pottery bowl, deep enough to almost submerge it in the marinade.

  • Pour the marinade over the beef, cover with foil.

  • Refrigerate 5 days, turning once a day, or whenever you remember.

  • remove beef from marinade and pat dry with paper towels. Brown on all sides in melted shortening or oil.

  • {“OVEN VERSION”=>”Transfer to roasting pan or covered casserole. Strain marinade and pour over the beef.”}

  • Cover and cook at 350 for 2 1/2 hours, or until tender.

  • Remove from pan, keep warm. Skip to gravy.

  • {“SLOW COOKER VERSION”=>”transfer to Crock pot.”}

  • strain marinade, pour over the beef, making sure liquid is at least half way up on the meat. Add warm water if necessary.

  • Cover and cook on high for 5-6 hours or on low for 8-10, or any combination of the above, until tender.

  • {“GRAVY”=>”Pour juices from pan or crock pot into a med or large pot. Bring to a boil and reduce by one third to one half. You just want to concentrate it a bit, and I shoot for 4-6 cups of gravy.”}

  • Remove from heat, and slowly whisk in crushed gingersnaps, until smooth and thickened.

  • Stir in sour cream until it’s just the right color and flavor.