This is a good Weight Watcher’s recipe that I always make sometime during the fall/winter season. There are 6 points per 3 oz. of meat and 1/2 cup gravy using the old point system. Another good recipe that my father made for his family is Dad’s Sauerbraten.
Weight Watcher's Sauerbraten in the Slow Cooker
- 1 (3 lb.) rump roast
- 1-1/2 cups onion, sliced
- 1 cup water
- 1 cup white vinegar
- 2 tbsp. salt
- 2 tbsp. sugar
- 1 lemon, sliced
- 10 whole cloves
- 6 peppercorns
- 3 bay leaves
- (can use 2 tbsp. pickling spices for the cloves, peppercorns and bay leaves)
- 15 gingersnaps, crumbled finely
Trim any fat from the roast; cut roast in half crosswise. Place roast halves in a deep glass bowl. I like to use a big bag and then place it inside a dish. Combine onion and next 8 ingredients; stir well. Pour mixture over meat; cover and marinate in refrigerator 24 to 36 hours, turning occasionally. This time I marinated the roast for 48 hours and it was delicious. The longer the meat is marinated the more sour it will become.
Remove meat from marinade, reserving 1-1/2 cups. Discard remaining marinade. Place roast in a 6-quart slow cooker; pour reserved 1-1/2 cups marinade over the meat. Cover with the lid; cook on high for 1 hour. Reduce heat to low and cook 5 hours or so until the roast is tender and falls apart. The original recipe called for 7 to 8 hours on low but within 5 hours my 3 lb. roast was done. A 4 to 5 pound roast would take longer, you just have to know your slow cooker and judge accordingly as to how long to cook it.
Remove roast from slow cooker; set aside and keep warm. Increase to high heat setting. Pour cooking liquid through a sieve into a bowl; discard solids. Return liquid to slow cooker. Add gingersnaps, whisk to combine, cover and cook 12 minutes. A beautiful thick gravy with meat that falls apart. Serve with red cabbage and potato pancakes – a perfect winter meal and a family favorite.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/12/06/weight-watcher…he-slow-cooker/
