Grandma Fritz'S Sauerbraten (For The Crock Pot)

• 4 -5 lbs chuck or 4 -5 lbs rump beef
• 1 large onion, thinly sliced
• 3 teaspoons salt
• 2 bay leaves
• 1 teaspoon peppercorn
• 2 cups apple cider vinegar
• 2 cups water
• 1/4 cup brown sugar
• 1/4 cup seedless raisin
• 6 -8 ginger snaps

1. Combine onions, salt, peppercorns, bay leaves, vinegar, and water.
2. Arrange meat in a covered earthenware or Tupperware container and pour pickling solution over the top of the meat.
3. Cover tightly and store in the refrigerator for 3-4 days (the longer it marinades, the more flavor soaks into the meat).
4. Turn the meat once or twice a day.
5. Remove the meat from the solution and pat dry.
6. Remove and discard the bay leaves and peppercorns.
7. Strain and reserve the onions.
8. Put a little oil (I like to go light, if I can, and use extra virgin olive oil or Canola, but you can use a couple of tablespoons of butter) in a skillet and heat and cook reserved onions until they are transparent, but not brown.
9. Remove onions and brown meat on all sides in the same oil.
10. Place onions and meat in a slow cooker/crock pot and fill the crock pot with a cup of the pickling solution.
11. Cover the slow cooker and cook on low for 6-8 hours, until the meat is cooked through and tender.
12. When meat is done, remove to a warm platter and cover to keep warm.
13. Add any remaining marinade to a skillet.
14. Add brown sugar, raisins, crumbled ginger snaps (I pound these out in a Ziploc bag to crush them).
15. Stir and cook until the sauce is smooth and has thickened--about 15-20 minutes.
16. Serve the sauce over the slices of meat and put the remainder of the sauce in a gravy boat.

chuck, onion, salt, bay leaves, peppercorn, apple cider vinegar, water, brown sugar, seedless raisin, ginger snaps

Taken from www.food.com/recipe/grandma-fritzs-sauerbraten-for-the-crock-pot-265040 (may not work)