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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a bundle with the cheesecloth and the pickling spices, placing pickling spices in a square of cheesecloth and tying it off with cotton string. Mix water, vinegar, ketchup, sugar, and onion powder in a large crock pot (the one I use is a 6-quart model). Add the bundle of pickling spices. | 2. Put meat in fat side up in crock. Cook until meat is tender (low for 12 hours or high for 7-8 hours). | 3. Remove spice bundle and throw away. Do not discard the juices nor turn off the crockpot. Take meat out and allow to cool. | 4. Add 12 crumbled ginger snaps to juices that remain in the crockpot and allow to thicken. | 5. Slice the meat and return to sauce in the crockpot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bottom roast	4	lbs	boneless round	2992.0068	0.0	374.2728	155.0404
water	1	cup		0.0	0.0	0.0	0.0
white vinegar	1	cup		42.84	0.0952	0.0	0.0
ketchup	1	cup		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
onion powder	3	teaspoons		24.552	5.6966	0.7495	0.0749
pickling spice	1	tablespoon		-	-	-	-
ginger snap	12		crushed	-	-	-	-
cheesecloth				-	-	-	-
cotton string				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.