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Crock Pot Sauerbraten

5 1/2 pounds pot roast or rump roast
2 1/2 cups water
1 1/2 cups red wine vinegar
2 medium onions, sliced
1 lemon, sliced
1 tablespoon sugar
3 beef bouillon cubes, crushed
1/4 teaspoon ginger, ground
12 cloves, whole
6 bay leaves
6 pepper corns
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/4 cup celery, chopped
1 cup gingersnaps, broken

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

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