Simple Sauerbraten With Red Wine
|Bottom round||3 1⁄2 Pound (Rump Roast)|
|Onion||1 Medium, sliced|
|Carrot||1 , sliced|
|Cider vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Gingersnap cookies||12 , crushed|
|Brown sugar||1 Cup (16 tbs)|
In large glass bowl, combine roast, onion, carrot, celery, vinegar, water, wine and spices.
Marinate, covered, in refrigerator 3 days, turning roast occasionally.
Set Power Select at HIGH.
Prepare cooking bag according to package directions; place roast, marinade, gingersnaps and sugar in bag.
Set in large glass bowl; pull bag up around roast.
Close with nylon tie or string; make 6 (1/2-in.) slits in top of bag.
Heat 7 to 8 minutes.
Set Power Select at LOW.
Heat 90 minutes or until roast is tender.
Let STAND 15 minutes before serving.
Strain gravy and serve with roast.