I've never made this for Thanksgiving but here goes. If you use a crock pot here's a Sauerbraten recipe someone gave me and it is so good! It doesn't taste like Sauerbraten though.
Sauerbraten
2 cups dry white wine
2 cups white vinegar
2 cups water
2 large onions, sliced
2 large carrots, sliced
6 peppercorns
6 whole cloves
4 bay leaves
1 teaspoon mustard seed (can use regular mustard seed)
1 tablespoon dried parsley flakes
2 tablespoons salt
1 (5 lb.) bottom round or rump roast
In 3 quart mix all ingredients except for roast. Heat to boiling. Reduce heat and simmer 15 minutes. Cool. Pour over meat and store in refrigerator. *Marinate 3 to 4 days; turning once a day. NOTE: This is where I changed the recipe I just wasn’t sure about letting it sit for so long so did it for 2 days instead.
4 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons salad oil
2 tablespoons sugar
½ cup gingersnap crumbs
Remove meat from marinade, discard vegetables. Reserve marinade. Wipe meat with paper towel. Mix 2 tablespoons of the flour, salt and pepper. Coat all sides of the meat with it. In 10 ½” pan fry over medium heat. Brown meat in oil. Place browned meat in slow cooker: add 1 ½ cups strained marinade. Cover. Turn heat control to LOW. Cook 8 hours. Combine sugar, remaining 2 tablespoons of flour and gingersnap crumbs. Add to slow cooker and stir well. Cover. Turn heat to high. Cook 30 minutes longer. Serve with potato pancakes. Makes 6 to 8 servings. Cool before serving.
Added Notes from lady who gave me this recipe:
Can use same day without 3-4 day marinate if short on time. Just strain out carrots, onions, whole cloves and add juice into crock pot to cook meat.
Delicious Served with:
Greenwood sweet & sour red cabbage, warm before serving
Fresh green beans