Sauerbraten
Great for cold winter dinners.  Read all the directions first!   You need to start this a couple of days ahead of time, but then you can put it in the crock pot and come home to the delicious sweet-sour-spicy smell and finish off the gravy. 
 
  3 pounds beef chuck or rump roast
  2 medium yellow onions, peeled and sliced
  1 unpeeled lemon, sliced with seeds removed
10 whole cloves
 ¼ teaspoon whole black pepper corns, about 6
  2 teaspoons salt
  1 tablespoon sugar
  1 cup apple cider vinegar
  1 cup water
  ¼ cup flour mixed with a little water to form a paste
12 gingersnaps, crumbled

Trim excess fat from meat.  Place in deep ceramic or glass container. Add onion, lemon, spices and salt and sugar.  Pour in vinegar and water.  Stir liquid and turn meat over a few time to mix all together.  Cover and refrigerate for two days, turning meat about every 12 hours during marinating time.  Place meat in a crock pot.   Strain the marinade and add 1 cup to the meat in the crock pot.  Cover and cook on low 6 to 8 hours.   Remove meat to a serving platter.  Turn crock pot control to high.  Stir in the flour mixture and gingersnaps.  Cover and cook on high for 15 minutes.  Slice meat.  Pour sauce over meat and serve. 

Good served over egg noodles or potato dumplings with green beans and dark brown bread on the side.
 

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Carleta S. Vineys