3 lb beef sirloin tip roast
2 cups (or 1 can) beef broth or stock
1 onion, thinly sliced
1/3 cup cider vinegar
1/3 cup brown sugar
Salt and pepper
12 gingersnap cookies, pulverized (this is the thickener for your gravy)
1. Layer the onions on the bottom of the crock pot.
2. Salt and pepper the roast thoroughly and place on top of the onions.
3. Add the beef stock, cider vinegar, and sprinkle brown sugar over the top.
4. Cook on low for 8-10 hours.
5. Remove the beef and onions from the crock pot and pour the cooking liquids into a saucepan. Bring to a boil and mix in the crushed gingersnap cookies. Bring back to a boil until nicely thickened.
6. Serve chunks of the roast over cooked egg noodles and pour gravy over the top, or serve on the side.
(Cook's note: This by no means is traditional! The traditional recipe means the meat is marinated for about 3 days. I have neither time nor patience to wait that long...so here is a quick version for your crock pot! Sauerbraten is Germany's barbecue, only served over noodles or spätzel!)
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