- 1 of 3 Combine vinegars, salt, pepper, cloves, bay leaves and mustard seeds in a large bowl. Place roast in bowl; cover and refrigerate overnight, turning once.
- 2 of 3 Place roast and marinade in slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
- 3 of 3 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.
Servings Per Recipe: 10
Per Serving: 2 g sat. fat, 6 g Fat, total, 85 mg chol., 37 g pro., 10 g carb., 258 kcal cal., 1 g fiber, 662 mg sodium