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 .
