I serve this popular German entree with potato pancakes and vegetables. Crushed gingersnaps, lemon and vinegar give the marinated slow-cooked beef and gravy their appetizing sweet-sour flavor.
—SUSAN GAROUTTE GEORGETOWN, TX
PREP: 10 MIN. + MARINATING • COOK: 6 HOURS 10 MIN. • MAKES: 12 SERVINGS
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 resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, 4 bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
2. Drain and discard marinade. Place the 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, about 6-8 hours.
3. Remove the roast and keep warm. Discard the bay leaves. Stir in the gingersnaps. Cover and cook on high for 10-15 minutes or until the gravy has thickened. Slice the roast; serve it with gravy.