Pour broth mixture over beef in slow cooker and submerge spice sachet in it.Ĭover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours.Īdd carrots, celery, and onion to slow cooker stir in gingersnaps.Ĭover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Whisk in broth, vinegar, gin, tapioca, and salt simmer 5 minutes. Stir tomato paste and ginger into skillet cook 1 minute.ĭeglaze skillet with wine and reduce by half, scraping up any brown bits. Transfer beef to a 4- to 6-quart slow cooker.

Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Heat oil in a large skillet over medium-high. It's great for thickening stews and pies.

I used one tablespoon of Clearjel, that I order from King Arthur.

Ask your butcher for chuck-eye roast, which is a very tender cut of beef, and has more marble to it You'll be much happier with this cut of beef.

6 medium carrots, halved crosswise, then halved lengthwise.

2 teaspoons sugar (my addition to the sauce, which seemed just a tad too tart, when I tasted it).2 tablespoon pickling spices, wrapped in cheesecloth and tied with kitchen string.1 tablespoon quick-cooking tapioca**, ground.1 boneless beef bottom round roast* (3 to 4-pound), trimmed, cut into 2-inch chunks, and seasoned with salt and black pepper.

Gingersnap gravy for sauerbraten