Old-World Sauerbraten slow cooker

Prep : 10 minutes+marinating    Cook : 6 hours   Makes 12 servings

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

1 .         In a reseable plastic bag  , combine  1 cup water  , 1 cup vinegar  , half of onions , lemon , 10 cloves  , four bay leaves  , peppercorns , sugar and salt . Add roast .Seal bag  and turn to coat , refrigerate overnight  , turning occasionally .
2 .  Drain and discard marinade . Place roast in a 5-quart  slow cooker  . add pepper  and remaining water  , vinegar , onions , cloves and bay leaves  . Cover  and cook on low for  6 hours  or until meat is tender .
3 .      Remove  roast  and keep warm  . Discard bay leaves  and cloves . Stir in gingersnaps  . Cover and cook  on high for 10 to 15 minutes  or until gravy is thickened  . Slice roast ; serve with gravy .

You can serve this popular German entree  with potato pancakes  and vegetables . Crushed gingersnaps  lemon and vinegar  give  the marinated  beef and gravy  their appetizing  sweet-sour flavor .