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Ingredientes
- 1 Tbsp. vegetable oil
- 3 lb boneless cross rib or possibly blade pot roast
- 3 c. sliced onions
- 1Â 1/2 c. beef stock or possibly water
- 1/4 c. brown sugar packed
- 1/4 c. red wine vinegar
- 1Â 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp grnd cloves
- 1 x bay leaf
- 8 x potatoes, halved
- Â Â Sauce
- 1/2 c. all-purpose flour
- 1 c. light lowfat sour cream
- 1 x sweet green pepper sliced
Direcciones
- In dutch oven, heat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 min. Drain off any fat.
- Use 18- to 24-c. (4.5 L to 6 L) slow cooker; combine all but sauce; pour over roast. Cook on Low for 7 to 8 hrs, or possibly cook on high for 5 hrs.
- Sauce: In small bowl, whisk flour into lowfat sour cream; add in the green peppers. Add in it to slow cooker. Cook on high for 15 to 20 min or possibly till thickened.
- NOTES : There is a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten.
