Slow-Cooker Sauerbraten

• 1 bottle (14 ounces) ketchup
• 1 large onion, chopped
• 3/4 cup packed brown sugar
• 3/4 cup cider vinegar
• 1 tablespoon mixed pickling spices
• 3 bay leaves
• 1 boneless beef chuck roast or rump roast (3 to 4 pounds)
• 4 cups water
• 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours.
2. Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

ketchup, onion, brown sugar, cider vinegar, mixed pickling, bay leaves, chuck roast, water, cookies, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/slow-cooker-sauerbraten/ (may not work)