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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This tastes wonderful and it's very easy. I found this recipe 30 years ago in Crockery Cookery by Mable Hoffman. Allow 24-36 hours to marinate. Ingredients:
3 1/2-4 lbs rump roast |
12 gingersnaps, crumbled |
1 cup water |
1 cup vinegar (i use white vinegar) |
1 large onion, sliced |
1 unpeeled lemon |
10 whole cloves |
4 bay leaves |
6 whole peppercorns |
2 tablespoons salt |
2 tablespoons sugar |
Directions:
1. Place meat in covered ceramic or glass bowl, or large plastic zipper bag.
2. Combine all marinade ingredients and pour over meat.
3. Marinate meat in refrigerator for 24-36 hours, turning several times.
4. Place beef in crock pot, pouring 1 cup of the marinade over it.
5. Cover and cook on Low 6-8 hours.
6. Remove meat to serving platter.
7. Strain meat juices and return to pot.
8. Stir in gingersnaps.
9. Cover and cook on High for 10-15 minutes.
10. Pour over meat.
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