Slow and Easy Sauerbraten (Recipe)

For convenience, good color, and flavor, use a packaged sauerbraten mix in this rendition of the classic.  Ignore the package directions regarding the liquid amount and follow the directions below instead.

Ingredients

4 russet potatoes, peeled and cut into 1/4-inch-thick slices (about 1 3/4 pounds)

4 cups shredded red or green cabbage

3 pounds beef chuck, rump, or round roast, trimmed of as much fat as possible

1 (2 ounce) package sauerbraten beef pot roast recipe mix

1/2 cup water

1 tablespoon red wine vinegar

Steps

1.  Layer the potatoes in the bottom of a 4 quart electric slow cooker.  Add the cabbage and top with the roast.  Mix together the dry sauerbraten mix and water until well blended.  Pour over the roast.

2.  Cover and cook on the low heat setting 9 to 10 hours, or until the beef is tender.  Skin off and discard any fat from the sauce.  Gently stir in the vinegar.  Cut the meat into pieces before serving.