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Saurbraten with Gingersnap Gravy
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Place meat in large bowl and cover with vegetables, herbs and spices. Set aside. Bring vinegar, wine and water to boil. Pour over the meat and vegetables. When cool enough, transfer all to a large, heavy duty plastic Ziploc type bag and force out as much air as possible then seal tightly. Marinate 3 to 5 days turning at least 2 times a day. Remove meat from marinade and pat dry. Brown meat on all sides, in the drippings or oil, over high heat. Place in slow cooker and cook over low heat until meat almost falls apart, usually 4 to 5 hours. (You can cook over stove in a heavy pot with a lid. Cook on lowest temperature.) Remove meat and let rest, being careful not to break roast apart. Strain vegetables and discard, pour liquid into a large sauce pan or use cooker if higher heat can be generated. For Gingersnap gravy: Crush (or process in food processor) 4 -6 gingersnaps into fine crumbs and wisk into the simmering cooking liquid until it thickens into gravy. Slice meat using a very sharp knife. Don't cut too thinly and be careful not to break up meat. Serve with plenty of gingersnap gravy. Excellent with spaetzel and red cabbage.
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