Slow-Cooked Beef

Name: Slow-Cooked Beef
Ingredients: 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 beef sirloin tip roast (3 pounds), cut in half; 1/4 teaspoon pepper; 12 gingersnap cookies, crumbled

12 ingredients

3 steps

Ingredients

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 beef sirloin tip roast (3 pounds), cut in half
1/4 teaspoon pepper
12 gingersnap cookies, crumbled

Directions

1

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.
2

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.
3

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.