Alan's Gingersnap Sauerbraten
Makes 8 servings

Ingredients

• 3-1/2 to 4 - pounds beef rump roast
• 1 - cup water
• 1 - cup vinegar
• 1 - lemon, slice but unpeeled
• 10 - whole cloves
• 1 - large onion, sliced
• 4 - bay leaves
• 6 - whole peppercorns
• 2 - Tablespoons salt
• 2 - Tablespoons sugar
• 12 - gingersnaps, crumbled

Directions

1. In a deep ceramic or glass bowl, add water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt and sugar.
2. Slowly add the roast.
   Cover with plastic wrap and place in refrigerator.
3. Allow to marinade for 24 to 36 hours.  (Turn meat several times during marinating.)
4. Add the beef to slow cooker and add in 1 cup of marinade.
   Cover and cook on LOW for 6 to 8 hours.  Remove meat.
5. Add gingersnaps to Sauerbraten broth and stir.  
6. Turn on HIGH 10 to 14 minutes.
7. Slice meat and pour gingersnap gravy over meat.