1. Combine water with wine vinegar, sliced onions, lemon and seasonings. 2. Pour over meat in bowl. Cover and refrigerate 36-72 hours, turning meat occasionally. 3. Remove meat. Strain marinade. Reserve 1 cup. 4. Place chopped vegetables in slow cooker. Place meat on vegetables. 5. Pour reserved marinade over meat. 6. Cover and cook on low 9-11 hours or on high 5 hours. 7. Remove meat to carving board. Let stand 15-20 minutes. 8. Meanwhile, add gingersnaps to liquid in slow cooker. Cook on high 15-20 minutes. Serve with meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
