Marinated Gingersnap Sauerbraten


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This rump roast marinates for up to six hours for maximum flavor and juiciness.

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  • 1 C. burgundy
  • 1 C. red wine vinegar
  • 2 medium onions, sliced
  • Lemon, sliced
  • 1-2 whole cloves
  • 6 bay leaves
  • 6 whole peppercorns
  • 1 Tbs. raw brown sugar
  • 1 Tbs. salt
  • 1 tsp. ground ginger
  • 3-4 lb. beef rump roast
  • 2 Tbs. shortening
  • 1 C. water
  • 2/3 C. broken gingersnaps

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In a large bowl combine Burgundy red wine vinegar, sliced onions, sliced lemon, whole cloves, bay leaves, peppercorns sugar, salt, and ground ginger.  Add rump roast to mixture and turn to coat.  Cover and refrigerate about 3-6 hours.  Turn meat at least twice daily.  Remove meat wipe dry.  Strain and reserve marinade.  In a skillet brown meat on all sides in 2 Tbs. hot shortening.  Drain roast and place in crock pot.  Add marinade to crock pot, cover and cook on low heat setting for 8-10 hours.  Remove meat.  Measure 1 C. cooking liquid into a saucepan.  Add 1 C. water and 2/3 C. broken gingersnaps. Cook and stir until sauce is thickened.  Serve with roast. 

Yield: 8-10 servings

Donna Noel, Gray, ME

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