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Old-World Sauerbraten




Source of Recipe


Gem


List of Ingredients





1 1/2 cups water divided
1 1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 medium lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tablespoons sugar
2 teaspoons salt
1 beef sirlion tip roast (3 pounds) cut in half
1/4 teaspoon pepper
12 gingersnap cookies, crumbled



Recipe



In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, 1 onion, lemon, 10 cloves, 4 bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining water, vinegar, onion, cloves and bay leaves. Cover and cook on low for 6 to 8 hours or until meat is tender. (8 hours put my roast at 175 degrees F.) Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high 10 - 15 minutes or until gravy is thicken. (I added 2 teaspoons of corn starch to the gravy to help thicken.) Slice roast; serve with gravy. Serves 12 (no way, more like 4 servings for me!) note: It was falling apart tender - maybe a 6 hour cook would have put it at about 160 degrees F and sliceable.