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Post  justmecookin on Wed Mar 09, 2011 10:29 am


1-1/2 cups water, divided
1-1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 medium lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tablespoons sugar
2 teaspoons salt
1 boneless beef sirloin tip roast (3 pounds), cut in half
1/4 teaspoon pepper
12 gingersnap cookies, crumbled

In a large resealable plastic bag, 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. Seal bag and turn to coat; 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 for 6-8 hours or until meat is tender.

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. Makes 12 servings.


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