Slow-Cooked Beef

• 1-1/2 cups water, divided
• 1-1/4 cups cider vinegar, divided
• 2 large onions, sliced, divided
• 1 medium lemon, sliced
• 15 whole cloves, divided
• 6 bay leaves, divided
• 6 whole peppercorns
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 beef sirloin tip roast (3 pounds), cut in half
• 1/4 teaspoon pepper
• 12 gingersnap cookies, crumbled

1. In a large shallow dish, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt; mix well. Add roast. Turn to coat; cover and refrigerate overnight, turning occasionally.
2. Drain and discard marinade. Place roast in a 5-qt. slow cooker; add pepper and remaining water, vinegar, onions, cloves and bay leaves. Cover and cook on low until meat is tender, 6-8 hours.
3. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10-15 minutes or until gravy is thickened. Slice roast; serve with gravy.

water, cider vinegar, onions, lemon, whole cloves, bay leaves, peppercorns, sugar, salt, beef sirloin tip roast, pepper, cookies

Taken from www.tasteofhome.com/recipes/slow-cooked-beef/ (may not work)