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Sauerbraten and Dumplings

1 cup water
1 cup vinegar
1 small onion
1 tablespoon sugar
3 bay leaves
1 teaspoon salt
12 whole cloves
1 (3 to 5) pound rump roast, trimmed of fat
2 tablespoons oil
24 gingersnaps
3 tablespoons brown gravy mix

Mix all but oil, gingersnaps and gravy mix. Let stand 48 hours in a large glass bowl in refrigerator, covered. Heat oil and brown meat on all sides. Put in slow cooker with the marinade. Cook on low for 8 to 10 hours. Add gingersnaps for the last hour. To serve, slice meat. Take bay leaves and cloves out of liquid in slow cooker and put the liquid in a blender add gravy mix, blend until smooth to make a rich gravy. Serve with Dumplings.

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