Crock Pot Sauerbraten

• 4 lbs rump roast, trimmed
• 1 cup dry red wine
• 1/4 cup cider vinegar
• 3 large onions, sliced
• 2 stalks celery, sliced
• 2 whole allspice
• 4 garlic cloves, whole
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 3 tablespoons flour
• 3 tablespoons water
• 1 cup gingersnap cookie, crushed

1. Trim roast of all excess fat.
2. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
3. Place roast in marinade with fat side down; refrigerate overnight.
4. Pour vegetable marinade into crock pot.
5. Place marinated roast in crock pot with fat side up.
6. Cover and cook on low setting 8 to 12 hours.
7. Thirty minutes before serving, remove roast and turn to high setting.
8. Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
9. Cook and stir until thickened.
10. Slice roast and return to gravy for serving.

rump roast, red wine, cider vinegar, onions, stalks celery, allspice, garlic, salt, pepper, flour, water, cookie

Taken from www.food.com/recipe/crock-pot-sauerbraten-250968 (may not work)