• 1   cup 
    cider vinegar
  • 3/4  cup 
    red wine vinegar
  • 2   teaspoons 
  • 1/2  teaspoon 
    black pepper
  • 6   
    whole cloves
  • 2   
    bay leaves
  • 1   tablespoon 
    mustard seeds
  • 3 1/2  pounds 
    boneless top round roast, tied
  • 20   
    (about 5 ounces) gingersnaps, crushed
    Prepared mashed potatoes (optional)
    Green salad (optional)
Combine vinegars, salt, pepper, cloves, bay leaves and mustard seeds in a large bowl. Place roast in bowl; cover and refrigerate overnight, turning once.
Place roast and marinade in slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Remove roast to a platter and keep warm. Strain liquid from slow cooker. Stir in crushed gingersnaps until well blended. Slice roast and serve with mashed potatoes and salad, if desired. Makes 10 servings.
Nutrition information
Per Serving: cal. (kcal) 258, Fat, total (g) 6, chol. (mg) 85, sat. fat (g) 2, carb. (g) 10, fiber (g) 1, pro. (g) 37, sodium (mg) 662, Percent Daily Values are based on a 2,000 calorie diet
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