Menu
Special Slow-Cooked Beef Special Slow-Cooked Beef
Slow-Cooked Corned Beef Slow-Cooked Corned Beef
Slow-Cooked Beef Brisket Slow-Cooked Beef Brisket
Slow-Cooker Beef Tenderloin Slow-Cooker Beef Tenderloin
Slow-Cooker Beef Stew Slow-Cooker Beef Stew
Slow-Cooked Beef Tips Slow-Cooked Beef Tips
Slow Cooker Barbecue Beef Slow Cooker Barbecue Beef
Slow-Cooked Beef Enchiladas Slow-Cooked Beef Enchiladas
Slow-Cooked Beef Vegetable Soup Slow-Cooked Beef Vegetable Soup
Slow Cooker Beef au Jus Slow Cooker Beef au Jus
Slow-Cooked Tender Beef Brisket Slow-Cooked Tender Beef Brisket
Slow-Cooked Coffee Beef Roast Slow-Cooked Coffee Beef Roast
Slow-Cooker Burgundy Beef Slow-Cooker Burgundy Beef
Slow-Cooker Beef Tips Slow-Cooker Beef Tips
Slow-Cooker Beef Brisket Slow-Cooker Beef Brisket
Slow-Cooked Sirloin Slow-Cooked Sirloin
Slow-Cooked Stew Slow-Cooked Stew
Slow-Cooker Mongolian Beef Slow-Cooker Mongolian Beef
Slow-Cooker Beef Burgundy Slow-Cooker Beef Burgundy
Slow Cooker Shredded Beef Slow Cooker Shredded Beef

Slow-Cooked Beef

2 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. + marinating Cook: 6 hours 10 min.

Makes

12 servings

Updated: Sep. 30, 2022
Crushed gingersnaps, lemon and vinegar give the marinated slow-cooked beef and gravy their appetizing sweet-sour flavor. —Susan Garoutte, Georgetown, Texas
Slow-Cooked Beef
Slow-Cooked Beef Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  1. In a large shallow dish, 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. Turn to coat; cover and refrigerate overnight, turning occasionally.
  2. 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 until meat is tender, 6-8 hours.
  3. 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.

Nutrition Facts

3 ounce-weight: 214 calories, 7g fat (2g saturated fat), 71mg cholesterol, 495mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.