Crock Pot Sauerbraten2

Course : Crockpot
Serves: 6 - 8
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Ingredients:

4 pounds beef rump roast
1 cup dry rose wine
1/4 cup cider vinegar
3 large onions -- sliced
2 stalks celery -- sliced
1 clove garlic
2 whole allspice
3 whole cloves -- (or 4)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
3 tablespoons water
1 cup crushed gingersnap cookies
 

Preparation / Directions:

Trim roast of all excess fat. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well. Place roast in marinade; refrigerate overnight. Pour vegetable marinade into Crock-Pot. Place marinated roast in Crock-Pot with fat side up. cover and cook on Low for 10 to 12 hours. Thirty minuts before serving, remove roast and turn to High. Make a smooth paste of flour and water; stir into Crock-Pot with gingersnaps. Cook and stir until thickened. Slice roast and return to gravy for serving.


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