The scent of Sauerbraten fills the house. After a two-day marinade, turning it twice a day, we slung it into the crock-pot for an eight-hour low-roast tour.
Turn slow cooker off.
Transfer roast to a cutting board and cover with aluminum foil.
Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
Making the ginger-snap gravy, I guess it’s a German thing – and we don’t have the Spätzel noodle-mix either.
SAUCE: Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
Slice roast and serve with vegetables and gravy, red cabbage, and (the missing) spaetzle (sic) noodles.