When you are ready to cook, take the roast out of the marinade and salt it well. At 275 degrees, the roast will probably take about 5 hours to cook.Īctually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then this is what I do at home on weekends. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. Now you have an optional step: You can, if you choose, brown the venison in butter or oil. Combine soup, water, sugar, vinegar, and Worcestershire sauce in the crockpot or slow cooker insert. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. Stir until well mixed then add onions, carrots, garlic, and meatballs. Cook on LOW setting for 6 to 7 hours, stirring occasionally or HIGH setting for 3 to 4 hours. Add crumbled gingersnap cookies and cook on low for 20 to 25 minutes. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter.

Reserve the rest of the oil or butter for later. Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.Ħ. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour.

Cook until it is the color of coffee-and-cream, stirring often. Close the pot and cook on low-heat setting for 6 hours or until pork is cooked through. Slowly whisk in the cooking liquid, one cup at a time. Turn off the slow cooker and open the lid. Using tongs, remove cooked meat from the cooker and transfer to a cutting board. Slice the meat and transfer to serving plates. Strain the cooking liquid into a large saucepan. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.

Crock pot beef sauerbraten