# 1
CROCK POT SAUERBRATEN :
2 lbs roast beef (cut into chunks or whole)
olive oil
1 large chopped onion
1 pound carrots cut into large pieces (or more)
1 cup beef broth
1/2 cup cider vinegar
2 dried bay leaves
15-20 crushed gingersnap cookies
2 tablespoons packed brown sugar
2 tablespoons chopped parsley
Sear roast in olive oil on all sides.
In slow cooker add beef, onions, carrots, broth, vinegar, bay leaves. Cover and cook for about 7 hours. Remove bay leaves. Add crushed gingersnap cookies and brown sugar. Cover and cook on low heat for 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over rice, egg noodles or mashed potatoes. Sprinkle with parsley.
# 2
COFFEE RUB :
6 T Ground Coffee
2 T Coarse Salt
2 T Brown Sugar
2 T Paprika
2 T Black Pepper
2 T Garlic Powder
2 T Onion Powder
1 T Coriander
Rub with olive oil, combine all above ingredients and rub on meat. Store in air tight container for one or more hours.
#3