1 rump roast — (3- to 4-pound)
1 cup water
1 cup white vinegar
1 medium-sized onion — sliced
1 lemon — sliced
10 whole cloves
6 peppercorns
3 bay leaves
2 tablespoons salt
2 tablespoons sugar
1 tablespoon olive oil
15 gingersnaps — finely crushed

Place roast in a large resealable plastic freezer bag. Combine water and next 8 ingredients; pour over meat. Seal and marinate in the refrigerator 8 hours, turning meat occasionally.

Remove meat from marinade, reserving 1-1/2 cups marinade; discard remaining marinade and bay leaves. Pat meat dry with paper towels. Heat oil in a large skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until thoroughly browned. Transfer beef to a 5-quart oval slow cooker; pour reserved marinade over meat.

Cover and cook on LOW setting 7 to 8 hours or until tender. Transfer roast to a serving platter, reserving juices in slow cooker; keep roast warm.

Add crushed gingersnaps to juices in slow cooker. Increase to HIGH setting; cover and cook 12 to 15 minutes or until gingersnaps are dissolved and gravy is thickened. Stir well. Serve roast with gravy.

Instant Pot Duo 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart

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