Crock Pot Sauerbraten

• 5 1/2 pounds beef roast, pot roast or rump roast
• 2 1/2 cups water
• 1 1/2 cup red wine vinegar
• 2 each onions sliced
• 1 each lemon sliced
• 1 tablespoon sugar
• 3 each beef bouillon cubes crushed
• 1/4 teaspoon ginger ground
• 12 each cloves whole
• 6 each bay leaves
• 6 each peppercorns
• 1/2 cup onions chopped
• 1/2 cup carrots chopped
• 1/4 cup celery chopped
• 1 cup gingersnap cookies broken

1. In removable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns.
2. Add meat.
3. Cover and refrigerate 36 to 72 hours, turning meat occasionally.
4. The longer the meat marinates, the spicier it gets.
5. Remove meat from marinade; strain marinade, reserve one cup.
6. Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all.
7. Place liner in base.
8. Cover and cook on auto 7 to 8 hours or on low 9 to 11 hours or on high 5 hours.
9. Remove meat to carving board and let sit 15 to 20 minutes for meat to firm before carving.
10. Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes.
11. Slice meat and ladle on sauce.

beef roast, water, red wine vinegar, onions, lemon sliced, sugar, beef bouillon, ginger ground, bay leaves, peppercorns, onions, carrots, celery

Taken from recipeland.com/recipe/v/crock-pot-sauerbraten-1618 (may not work)