Slow-Cooked Beef

  Dinner

Crushed gingersnaps, lemon and vinegar give the marinated slow-cooked beef and gravy their appetizing sweet-sour flavor.

Slow-Cooked Beef

Average Rating: 5

TOTAL TIME: Prep: 10 min. + marinating Cook: 6 hours 10 min.
YIELD: 12 servings.

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

Instructions

  • 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.

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