Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 pounds Pot roast or rump roast
2 1/2 cups Water
1 1/2 cups Red wine vinegar
2 medium Onions -- sliced
1 Lemon -- sliced
1 tablespoon Sugar
3 Beef bouillon cubes -- crush
1/4 teaspoon Ginger -- ground
12 Cloves -- whole
6 Bay leaves
6 Pepper corns
1/2 cup Onion -- Chopped
1/2 cup Carrot -- chopped
1/4 cup Celery -- chopped
1 cup Gingersnaps -- broken
In removable liner, combine water, vinegar, sliced onions, sliced lemon,
sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add
meat. Cover and refrigerate 36 to 72 hours, turning meat occasionally.
The longer the meat marinates, the spicier it gets. Remove meat from
marinade; strain marinade, reserve one cup. Place chopped vegetables in
bottom of removable liner; place meat on vegetables; pour reserved cup of
marinade over all. Place liner in base. Cover and cook on auto 7-8 hours
or on low 9-11 hours or on high 5 hours. Remove meat to carving board
and let sit 15 to 20 minutes for meat to firm before carving. Add
gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes.
Slice meat and ladle on sauce.
