Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g
Carb, 2 g Fib, 18 g Prot, 26 mg Calc
5¼ hours | 10 min prep
1 cup red wine vinegar (or cider vinegar)
2 onions, sliced
2 teaspoons caraway seeds
2 cloves garlic, crushed
2 bay leaves
1/2 teaspoon ground pepper
1 (1 1/2-pound) boneless beef rump roast, tied
1 carrot, sliced
1 parsnip, peeled and diced
1/2 cup low sodium beef broth
3 gingersnaps, crumbled
Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
Let cool, then pour into a large zip-close plastic bag; add the beef.
Seal the bag, squeezing out the air; turn to coat the beef.
Refrigerate 1-3 days, turning the bag about every 8 hours.
Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
Cover and cook on high until the beef is tender, 4-5 hours.
With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
Cover loosely with foil and let stand while making the sauce.
Skim off and discard any fat that has risen to the surface of the cooking liquid.
Discard the bay leaves.
Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
Pour over the beef and vegetables.