Instructions :
NOTE BEFORE STARTING – Marination Time: For best results, allow the beef to marinate overnight. This not only tenderizes the beef but also infuses it with the traditional flavors of sauerbraten.
In a large bowl, whisk together the red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and black peppercorns until the sugar and salt have dissolved.
Place the beef roast in a suitable resealable plastic bag or a container. Pour the marinade mixture over it, making sure the beef is well coated. Seal or cover and let it marinate in the refrigerator for at least 4 hours, ideally overnight, flipping the meat occasionally to ensure even marination.
After marinating, remove the beef from the marinade, reserving the liquid and patting the beef dry. Heat the vegetable oil in a skillet over medium-high heat. Brown the beef on all sides, approximately 2-3 minutes per side.
Transfer the browned beef to the slow cooker. Pour the reserved marinade over it, including the onions, garlic, and spices. Add the crushed gingersnaps over the roast. Place the lid on the slow cooker and cook on LOW for 8 hours or on high for 4 hours, until the beef is tender and easily pulls apart.
To make the gravy, about 30 minutes before serving, carefully remove the beef from the slow cooker and cover it with foil to keep warm. Strain the liquids from the slow cooker into a saucepan, discarding the solids. Skim off any fat from the surface. Mix the flour and water in a small bowl until smooth, then gradually whisk this slurry into the strained liquids. Simmer over medium heat, stirring constantly, until it thickens into a gravy, roughly 5 minutes. Adjust seasoning with salt and pepper as needed.
Slice or shred the beef and serve it draped in the homemade gravy. Pair it with your favorite sides like, red cabbage, mashed potatoes, or spaetzle, for a complete meal. Enjoy!
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