C.J. Slagle Roann, IN • Angeline Lang Greeley, CO

Prep. Time: 10 Minutes
Marinating Time: 24–36 Hours
Cooking Time: 16–22 Hours

Ingredients

  • 3½–4-lb. beef rump roast
  • 1 cup water
  • 1 cup vinegar
  • 1 lemon, sliced but unpeeled
  • 10 whole cloves
  • 1 large onion, sliced
  • 4 bay leaves
  • 6 whole peppercorns
  • 2 Tbsp. salt
  • 2 Tbsp. sugar
  • 12 gingersnaps, crumbled

Ideal Slow Cooker Size: 4-Quart

Method

  1. Place meat in deep ceramic or glass bowl.
  2. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over meat. Cover and refrigerate 24–36 hours. Turn meat several times during marinating.
  3. Place beef in slow cooker. Pour 1 cup marinade over meat.
  4. Cover. Cook on Low 6–8 hours. Remove meat.
  5. Strain meat juices and return to pot. Turn to High. Stir in gingersnaps. Cover and cook on High 10–14 minutes. Slice meat. Pour finished sauce over meat.

Loading
Loading
Loading