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Ingredients
3 1/2 to 4 Pound beef rump roast
1 Cup water
1 Cup vinegar
1 Lemon, slice but unpeeled
10 Whole cloves
1 Large onion, sliced
4 Bay leaves
6 Whole peppercorns
2 Tablespoons salt
2 Tablespoons sugar
12 Gingersnaps, crumbled
Instructions
In a deep ceramic or glass bowl, add water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt and sugar. Slowly add the roast. Cover with plastic wrap and place in refrigerator and allow to marinate for 24 to 36 hours. Turn meat several times during marinating.
Add the beef to crockpot with 1 cup of marinade. Cover and cook on LOW for 6 to 8 hours.
Remove meat and add gingersnaps to Sauerbraten broth and stir. Turn on HIGH 10 to 14 minutes.
Slice meat and pour gingersnap sauce over meat.