Slow Cooker German Sauerbraten Without Gingersnaps

Place half of the onion slices in a 3 quart size bowl. Cut slashes in the layer of fat on the rump roast and place the roast, fat side up, in the bowl. Top with the remaining onion.

Combine the red wine, vinegar, sugar, bay leaves, cloves, salt, pepper, and thyme in a saucepan over medium heat. Bring the liquid to a boil and let cook for 2 minutes, stirring frequently until the sugar is dissolved.

Pour the wine mixture over the roast. Cover the bowl and refrigerate the sauerbraten for 8-12 hours, turning the beef occasionally so all sides soak in the liquid.

Remove the beef from the liquid and place in the crock pot fat side up. Remove the sliced onions from the marinade with a slotted spoon and add them to the crock pot. Discard the bay leaf and cloves.

Remove 1 cup of the marinade and add it to the crock pot. Add the beef broth to the crock pot.

Cover the crock pot and cook the sauerbraten on high heat for 4-5 hours or on low heat for 5-6 hours or until the beef is tender. Remove the sauerbraten and onions to a platter and keep warm.

Transfer 3 cups of the liquid from the crock pot to a saucepan. Bring to a boil over medium-high heat.

In a small bowl, whisk together the cold water, cornstarch, and ginger until smooth. Stir it into the boiling cooking liquid in the saucepan. Return the gravy to a boil and cook, stirring constantly, until thickened (about 2 minutes).

Serve the German sauerbraten with the ginger gravy immediately.