Slow Cooker Old World Sauerbraten
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Family Tested & Approved
3 1/2 - 4
beef rump roast
Place roast in a deep ceramic or glass bowl.
Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over roast. Cover and refrigerate 24 to 36 hours. Turn roast several times while marinating.
Place roast in slow cooker. Pour 1 cup marinade over roast.
Cover and cook on low 6 to 8 hours. Remove roast from slow cooker.
Strain juices from roast and return to slow cooker. Stir in gingersnaps. Cover and cook on high 10 to 14 minutes.