1-1/2 Cups water (divided)
1-1/4 Cups Traditional Balsamic Vinegar (divided)
2 large onions, sliced (divided)
1 medium lemon, sliced
15 whole cloves (divided)
6 bay leaves
6 whole peppercorns
2 Tbsp sugar
2 tsp salt
1 beef sirloin tip roast (3 pounds), cut into 8 pieces
1/4 tsp ground black pepper
12 gingersnap cookies, crumbled
Extra lemon for garnish
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 before adding roast pieces. Seal bag and turn to coat the roast. Refrigerate overnight, turning occasionally.
Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining water, vinegar, onions, whole cloves and bay leaves. Cover and cook on low for 6-8 hours, or until meat is tender. Remove roast from cooker and cover to keep warm. Discard bay leaves and cloves from cooking liquid. Stir in gingersnaps, then cover slow cooker and cook on high for 10-15 minutes, or until gravy is thickened.
Slice roast, serve with gingersnap gravy and fresh lemon.
Makes 8 servings