German 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 re-sealable  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  entrée  with potato pancakes and vegetables . Crushed gingersnaps lemon and vinegar give the marinated beef and gravy their appetizing sweet-sour flavor .