2 onions, sliced
2 tsp caraway seeds
1 garlic cloves, crushed
2 bay leaves
1/2 tsp freshly ground black pepper
1 (1 1/2 lb) boneless rump roast
1 carrot, sliced
1 parsnip, peeled & diced
1/2 cup low-sodium beef broth
3 sugar-free ginger snaps, crumbled
In a small saucepan, bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil. Remove from heat and allow to cool. Pour into a large zip-top plastic food bag; add the beef. Seal bag, carefully squeezing out the air. Turn bag to coat the beef.
Refrigerate marinating beef for 1 to 3 days, turning bag about every 8 hours.
Pour the beef with marinade into a slow cooker and add the carrot, parsnip, and broth. Add lid and cook on high 4 to 5 hours until the beef is tender.
Using a large slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a meat platter. Cover loosely with foil to to keep while making the sauce.
To make the sauce, skim off and discard any fat on the top of the cooking liquid. Discard bay leaves.
Transfer the remaining slow cooker mixture to a food processor or blender; add the gingersnaps and puree. If the sauce gets too cool, pour into a saucepan and heat.
To serve, pour the sauce over the beef and vegetables.
Note: This is a file photo only used for reference; not this exact recipe.