Slow And Easy Sauerbraten
|Russet potatoes||1 3⁄4 Pound, peeled and cut into 1/4 inch-thick slices|
|Shredded cabbage||4 Cup (64 tbs) (Red/Green)|
|Beef chuck roast/Rump / round toast||3 Pound, trimmed|
|Sauerbraten beef pot roast recipe mix||2 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
1. Layer the potatoes in the bottom of a 4-quart electric slow cooker. Add the cabbage and top with the roast. Mix together the dry sauerbraten mix and water until well blended. Pour over the roast.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the beef is tender. Skim off and discard any fat from the sauce. Gently stir in the vinegar. Cut the meat into pieces before serving.