Aunt Margaret's Slow Cooker Sauerbraten 
Sent to us by Joan Semle from South Carolina, she got the recipe from her Aunt who is from Germany.

INGREDIENTS

1 Cup red wine vinegar
1/2 cup red table wine
2 tablespoons sugar
1 tablespoon salt
6 lbs. round roast
4 medium onions, sliced
4 bay leaves
1 teaspoon whole cloves
1 teaspoon peppercorns
1/2 cup gingersnaps, crumbled fine
1/2 cup sour cream

METHOD
 
1. Place all ingredients in a large slow cooker, except for gingersnaps and sour cream. Cook on low for 8 hours.

2. Remove the meat and keep warm. Discard the cloves and peppercorns with a strainer.

3. Increase heat to high and stir in 1/2 cup fine gingersnap crumbs until thickened with a wire whisk; stir in 1/2 cup sour cream. Do not boil.

4. Slice meat and pour gravy over the meat and cooked noodles.