Crock Pot Sauerbraten

• 3 1/2 to 4 lbs. bottom round or rump roast
• 1 cup water
• 1 cup vinegar
• 1 large onion, sliced
• 1 lemon, sliced & unpeeled
• 10 whole cloves
• 4 bay leaves
• 6 whole peppercorns
• 2 Tbs. salt
• 2 Tbs. sugar
• 12 gingersnaps, crumbled

Place meat in a deep ceramic or glass bowl. Combine water, vinegar, onion, lemon slices, cloves, bay leaves, peppercorns, salt & sugar. Pour over meat. Cover & refrigerate for 24 to 36 hours, turning the meat several times during marinating. Place meat in crock pot; pour 1 cup marinade over meat. Cover & cook on low 6 – 8 hours. Place meat on a serving platter. Strain meat juices & return to pot. Turn the control to high, stir in the gingersnaps. Cover & cook on high for 10 to 15 minutes. Pour over meat.

Makes 8 servings.