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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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Susan Garoutte of Georgetown, Texas serves this popular German entree with potato pancakes and vegetables. Crushed gingersnaps, lemon and vinegar give the marinated slow-cooked beef an gravy their appetizing sweet-sour flavor. Ingredients:
1-1/2 cups water, divided |
1-1/4 cups cider vinegar, divided |
2 large onions, sliced, divided |
1 medium lemon, sliced |
15 whole cloves, divided |
6 bay leaves, divided |
6 whole peppercorns |
2 tablespoons sugar |
2 teaspoons salt |
1 beef sirloin tip roast (3 pounds), cut in half |
1/4 teaspoon pepper |
12 gingersnap cookies, crumbled |
Directions:
1. In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
2. Drain and discard marinade. Place roast in a 5-qt. slow cooker; add pepper and remaining water, vinegar, onions, cloves and bay leaves. Cover and cook on low for 6-8 hours or until meat is tender.
3. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10-15 minutes or until gravy is thickened. Slice roast; serve with gravy. Yield: 12 servings.
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