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Prep Time: 20 Minutes Cook Time: 400 Minutes |
Ready In: 420 Minutes Servings: 8 |
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Looking for something to serve for Oktoberfest? NOTE: Plan ahead because this needs to marinate for 3 days. This is surprisingly easy to make. Assembling the marinade takes very little time and the actual cooking is done in a crock pot, leaving you free to enjoy your day however you wish. The important thing is not to skimp on the marinating time. Ingredients:
1 1/4 cups water |
1 cup cider vinegar |
1 onion, coarsely chopped |
1 lemon, cut in 8 wedges |
2 bay leaves |
1 1/2 teaspoons salt |
1/2 teaspoon peppercorn |
1/2 teaspoon whole cloves |
1 (4 -4 1/2 lb) lean top round roast |
1/4 cup brown sugar |
12 gingersnaps, crushed |
1/4 cup water |
1 tablespoon flour |
Directions:
1. Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
2. Place beef in a glass 9 x 13 baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
3. Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
4. Remove beef to a platter and slice 1/4 thick. Set aside.
5. Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.
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