Sauerbraten

A family favorite. We have this every Christmas. Serve with German Potato Balls, red cabbage, applesauce, crescent rolls, salad and some nice wine. Perfect.

Ingredients:
3 to 4 pound rump or bottom roast1 ½ cups red wine vinegar1 ½ cups water or 1 cup water + ½ cup red wine12 peppercorns2 bay leaves4 whole cloves 1 ½ tsp salt¼ tsp pepper1 medium onions quartered2 carrots chunked2 celery stalks chunkedginger snap cookies crushed very fineDirections:
Place roast in a large ziploc bag or glass bowl. In a seperate bowl combine everything else EXCEPT carrots, celery, and gingersnap cookies. Pour over roast and marinate 2 to3 days turning twice a day.Place carrots and celery at bottom of crockpot, place meat on top, pour mixture over it. Cook on low about 8 to 9 hours.Remove roast and wrap in foil, set aside.Strain the liquid into a pot and discard the vegetables & spices. Heat liquid on medium low, slowly add gingersnaps stirring constantly. Do this in batches to give gravy a chance to thicken.Slice meat and serve with gravy. YUM