Crock Pot Sauerbraten - cooking recipe

Ingredients

4 lbs rump roast, trimmed
1 cup dry red wine
1/4 cup cider vinegar
3 large onions, sliced
2 stalks celery, sliced
2 whole allspice
4 garlic cloves, whole
1 tablespoon salt
1/2 teaspoon pepper
3 tablespoons flour
3 tablespoons water
1 cup gingersnap cookie, crushed

Preparation

Trim roast of all excess fat.
In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
Place roast in marinade with fat side down; refrigerate overnight.
Pour vegetable marinade into crock pot.
Place marinated roast in crock pot with fat side up.
Cover and cook on low setting 8 to 12 hours.
Thirty minutes before serving, remove roast and turn to high setting.
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.