Kate's Easy German Sauerbraten Recipe

Heat water red wine cider vinegar lemon 1/2 onion garlic cloves bay leaves white sugar salt juniper berries and peppercorns in a saucepan over medium heat until sugar is dissolved about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast coat with marinade squeeze out excess air and seal bag. Marinate in the refrigerator 2 to 3 days turning the roast twice a day.

Place onions carrots and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.

Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.

Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat adding reserved marinade as needed until gravy is thickened about 10 minutes.

Slice roast and serve with vegetables and gravy.