Sauerbraten

1 cup each cider vinegar and water
1 Tbsp. salt
6 each whole cloves and peppercorns
2 bay leaves
4 lb. beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps (18-20 cookies)

1) In a slow cooker liner or a large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.

2) Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3 1/2 qt. or larger slow cooker, or transfer beef and marinade from bowl to cooker.

3) Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves.

4) Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy.