A flavorful and tender German-inspired pot roast made in a slow cooker, perfect for a hearty meal.
Combine the water, cider vinegar, onion, lemon, bay leaves, salt, peppercorns, and cloves in a large saucepan and bring to a boil. Let it cool.
Cooling the marinade ensures the beef absorbs the flavors evenly without cooking prematurely.
Place the beef roast in a glass baking dish and pour the cooled marinade over it. Cover with plastic wrap and refrigerate for three days, turning the beef twice daily.
Turning the beef ensures even marination and flavor distribution.
Remove the beef from the marinade and place it in a slow cooker. Strain the marinade and pour it over the beef. Cook on low for 6-7 hours until the beef is tender.
Cooking on low allows the beef to become tender and absorb the marinade's flavors.
Remove the beef from the slow cooker and slice it into 1/4-inch thick pieces. Set aside.
Slicing the beef thinly makes it easier to serve and enjoy.
Strain the cooking liquid and return it to the slow cooker. Turn the heat to high and add the brown sugar and crumbled gingersnaps, stirring until dissolved.
Adding gingersnaps thickens the sauce and adds a unique flavor.
Mix the flour with the water in a small bowl until smooth. Stir this mixture into the sauce in the slow cooker and cook for 5 minutes until thickened.
Whisking the flour and water ensures a lump-free thickener for the sauce.
Return the sliced beef to the sauce in the slow cooker. Cover and cook on high for 30 minutes to heat through and meld the flavors.
Allowing the beef to sit in the sauce enhances its flavor.
Serve the beef and sauce hot with noodles or Spaetzle. Enjoy your meal!
Pairing with Spaetzle or noodles complements the dish perfectly.
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