Crock Pot Sauerbraten - cooking recipe

Ingredients

1 1/4 cups water
1 cup cider vinegar
1 onion, coarsely chopped
1 lemon, cut in 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon whole cloves
1 (4 -4 1/2 lb) lean top round roast
1/4 cup brown sugar
12 gingersnaps, crushed
1/4 cup water
1 tablespoon flour

Preparation

Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
Place beef in a glass 9 x 13\" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
Remove beef to a platter and slice 1/4\" thick. Set aside.
Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.