Crock Pot Sauerbraten

• 1 1/4 cups water
• 1 cup cider vinegar
• 1 onion, coarsely chopped
• 1 lemon, cut in 8 wedges
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon peppercorn
• 1/2 teaspoon whole cloves
• 1 (4 -4 1/2 lb) lean top round roast
• 1/4 cup brown sugar
• 12 gingersnaps, crushed
• 1/4 cup water
• 1 tablespoon flour

1. Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
2. Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
3. Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
4. Remove beef to a platter and slice 1/4" thick. Set aside.
5. Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

water, cider vinegar, onion, lemon, bay leaves, salt, peppercorn, whole cloves, lean top round roast, brown sugar, water, flour

Taken from www.food.com/recipe/crock-pot-sauerbraten-169248 (may not work)