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Slow Cooked Beef

 Slow Cooked Beef
Susan Garoutte of Georgetown, Texas serves this popular German entree with potato pancakes and vegetables. Crushed gingersnaps, lemon and vinegar give the marinated slow-cooked beef an gravy their appetizing sweet-sour flavor.
12 ServingsPrep: 10 min. + marinating Cook: 6 hours 10 min.


  • 1-1/2 cups water, divided
  • 1-1/4 cups cider vinegar, divided
  • 2 large onions, sliced, divided
  • 1 medium lemon, sliced
  • 15 whole cloves, divided
  • 6 bay leaves, divided
  • 6 whole peppercorns
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 beef sirloin tip roast (3 pounds), cut in half
  • 1/4 teaspoon pepper
  • 12 gingersnap cookies, crumbled


  • In a large resealable plastic bag, combine 1 cup water, 1 cup
  • vinegar, half of the onions, lemon, 10 cloves, four bay leaves,
  • peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn
  • to coat; refrigerate overnight, turning occasionally.
  • Drain and discard marinade. Place roast in a 5-qt. slow cooker; add
  • pepper and remaining water, vinegar, onions, cloves and bay leaves.
  • Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps.
  • Cover and cook on high for 10-15 minutes or until gravy is
  • thickened. Slice roast; serve with gravy. Yield: 12 servings.

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Slow Cooked Beef (continued)

Nutritional Facts: One serving (3 ounces cooked beef with 1/4 cup gravy) equals 214 calories, 7 g fat (2 g saturated fat), 71 mg cholesterol, 495 mg sodium, 12 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.