Crockery Pot Sauerbraten

• 5 12 lb.s pot roast or 5 12 rump roast
• 2 12 cups water
• 1 12 cups red wine vinegar
• 2 medium onions, sliced
• 1 lemon, sliced
• 1 tablespoon sugar
• 3 beef bouillon cubes, crushed
• 14 teaspoon ginger, ground
• 12 whole cloves
• 6 bay leaves
• 6 peppercorns
• 12 cup onion, chopped
• 12 cup carrot, chopped
• 14 cup celery, chopped
• 1 cup gingersnaps, broken

1. In removeable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns.
2. Add meat.
3. Cover and refrigerate 36-72 hours, turning meat occasionally.
4. The longer the meat marinates, the spicier it gets.
5. Remove the meat from marinade; strain marinade; reserve one cup.
6. Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all.
7. Place liner in base.
8. Cover and cook on low 9-11 hours (high 5 hours).
9. Remove meat to carving board and let sit 15-20 minutes for meat to firm before carving.
10. Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes.
11. Slice meat and ladle on sauce.

rump roast, water, red wine vinegar, onions, lemon, sugar, bouillon cubes, ginger, cloves, bay leaves, peppercorns, onion, carrot, celery

Taken from www.food.com/recipe/crockery-pot-sauerbraten-368222 (may not work)