Ingredients
1-1/2 cups water, divided1-1/4 cups cider vinegar, divided2 large onions, sliced, divided1 medium lemon, sliced15 whole cloves, divided6 bay leaves, divided6 whole peppercorns2 tablespoons sugar2 teaspoons salt1 beef sirloin tip roast (3 pounds), cut in half1/4 teaspoon pepper12 gingersnap cookies, crumbled
Preparation
In a large shallow dish, 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. Turn to coat; cover and refrigerate overnight, turning occasionally.
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 until meat is tender, 6-8 hours.
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.
