Crockery Pot Sauerbraten

This is a super tasty recipe, that everyone should try at least once, I'm sure you will have it again, and again.

• Ready In: 11 hrs
• Serves: 8-10

Ingredients

• 5 1⁄2  lb.s  pot roast or 5 1⁄2 rump roast
• 2 1⁄2 cups water
• 1 1⁄2 cups red wine vinegar
• 2  medium onions, sliced
• 1  lemon, sliced
• 1  tablespoon sugar
• 3  beef bouillon cubes, crushed
• 1⁄4 teaspoon ginger, ground
• 12  whole cloves
• 6  bay leaves
• 6  peppercorns
• 1⁄2 cup onion, chopped
• 1⁄2 cup carrot, chopped
• 1⁄4 cup celery, chopped
• 1  cup  gingersnaps, broken

Directions

1. In removeable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add meat. Cover and refrigerate 36-72 hours, turning meat occasionally. The longer the meat marinates, the spicier it gets. Remove the meat from marinade; strain marinade; reserve one cup.
2. Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all. Place liner in base. Cover and cook on low 9-11 hours (high 5 hours).
3. Remove meat to carving board and let sit 15-20 minutes for meat to firm before carving. Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes. Slice meat and ladle on sauce.