Sauerbraten & Vegetables

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Ingredients

• 1 (1 1/4-pound) boneless beef sirloin tip roast
• 3 cups baby carrots
• 1 1/2 cups fresh or frozen pearl onions
• 1/4 cup raisins
• 1/2 cup each water and red-wine vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic-pepper seasoning
• 1/4 teaspoon ground cloves
• 1/4 cup crushed crisp gingersnap cookies (about 5 cookies)

Directions

• 1
  Heat large nonstick skillet over medium heat until hot. Brown roast on all sides; set aside.
• 2
  Place roast, carrots, onions and raisins in the slow cooker. Combine water, red-wine vinegar, honey, salt, mustard, garlic-pepper seasoning and cloves in large bowl; mix well. Pour vinegar mixture over meat and vegetables.
• 3
  Cover and cook on LOW until internal temperature reaches 145F when tested with meat thermometer inserted into thickest part of roast, about 4 to 6 hours. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. (Internal temperature will continue to rise about 5F to 10F during stand time.)
• 4
  Remove vegetables with slotted spoon to bowl; cover to keep warm. Stir crushed cookies into sauce mixture in slow cooker. Cover and cook on HIGH until sauce thickens, about 10 to 15 minutes. Serve meat and vegetables with sauce. Garnish with chopped fresh parsley, if desired.