INGREDIENTS

  • 5-6 lbs rump steak or pot roast
  • 2 1/2 cups water
  • 1 1/2 cups red wine vinegar
  • 2 onions , sliced
  • 1 lemon , sliced
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/4 teaspoon ground ginger
  • 12 whole cloves
  • 6 bay leaves
  • 6 peppercorns
  • 1/2 cup onions , chopped
  • 1/2 cup carrots , chopped
  • 1/4 cup celery , chopped
  • 1 cup gingersnaps, crushed

DIRECTIONS

  1. Combine water with wine vinegar, sliced onions, lemon and seasonings.
  2. Pour over meat in bowl. Cover and refrigerate 36-72 hours, turning meat occasionally.
  3. Remove meat. Strain marinade. Reserve 1 cup.
  4. Place chopped vegetables in slow cooker. Place meat on vegetables.
  5. Pour reserved marinade over meat.
  6. Cover and cook on low 9-11 hours or on high 5 hours.
  7. Remove meat to carving board. Let stand 15-20 minutes.
  8. Meanwhile, add gingersnaps to liquid in slow cooker. Cook on high 15-20 minutes. Serve with meat.