Slow Cooker Sauerbraten with Thyme Spaetzle is an easy way to make a German classic that's totally tender, and extremely flavorful.
*Disclaimer - This recipe was originally published in 2010. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Slow cooker Sauerbraten with thyme spaetzle conjures us so many fond memories from when I was a little girl, and my grandpa Hugo would make spaetzle with dinner.
This was my first attempt at making these little German pasta bits and I was quite nervous to give it a go.
I soon found out I had no need to be scared. The combo of the Sauerbraten and spaetzle was so delicious that they brought tears to my eyes in remembering my grandpa's efforts in the kitchen.
Not bad for a simple Sunday dinner.
SWEET AND SAUERBRATEN {PRINT THIS RECIPE}
2 t. cooking oil
1 beef rump roast (5-6 pounds)
2 onions, sliced
1 C. apple cider vinegar
2 c. beef stock
¼ c. lemon juice
2-3 lemon slices
3 bay leaves (fresh or dried)
1 T. Worcestershire sauce
1 t. allspice
4-5 sprigs of fresh thyme
2 T packed brown sugar
¼ c. ketchup
12 gingersnaps
-In a large skillet over high heat, brown rump roast well, on all sides.
-When the meat is fully browned, place meat in the slow cooker along with the remaining additional ingredients (except gingersnaps).
-Cover and cook on high for 7-8 hours.
-During the last 30 minutes of cooking, add gingersnaps and let them get soggy in the liquid.
-Discard the bay leaves, lemon rinds, and thyme stems.
-Remove the beef to a plate and keep it warm.
-Use an immersion blender on the remaining ingredients in the slow cooker and blend well to make a thick gravy.
THYME SPAETZLE
2 large eggs (whisked)
3-4 c. all-purpose flour (plus more for cutting)
2 t. water
1 T. thyme leaves
-Combine all ingredients in a medium bowl until an extra firm dough forms and it becomes hard to mix with a wooden spoon. *Note -Please be aware, that you may need to add more flour if the dough is too soft.
-Turn the dough out onto a heavily floured cutting board and begin cutting the dough into tiny pieces. Adding additional flour at this point is critical so that the dough pieces do not clump back together.
-Gently mix the dough bits and flour during this process to prevent them from sticking. What your looking for are small pebble-sized, individual pieces of dough.
-Bring 4-5 cups of salted water to boil on the stovetop.
-Drop dough into rapidly boiling water for a few minutes until the spaetzle float to the surface. This is the time you know they're cooked and ready to serve.
-Drain spaetzle and toss with butter if desired.
So here you have it. My recipe for turning back the clock. I think my grandpa would be proud!
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Until we eat again, I hope you have a delicious day!!
Sylvia reed says
I'm soo exited to make your recipe I was looking for one in a thousand and yours sounded the most delicious I will let you know how it turns out. Guten Appetit
Renée says
Thank you Sylvia! I hope you enjoy it. If you have any questions, please let me know.
Renee
April Tuell says
Yum, this actually sounds really good. I'm ashamed to admit I have a German heritage, my dad's father was German, and I have NO knowledge of their foods or culture. Hmmm, sounds like a good series to share on my blog. Bookmarked your recipe. 🙂
Re says
Renee, you are amazing and an inspiration to me! Love what you do!
Re
Paula says
I too think that your Grampa would be very proud!