Slow Cooker Sauerbraten with Dumplings

Marinate the Beef

1. In a large bowl or food-safe container, combine beef roast, apple cider vinegar, 1 cup water, sliced onion, brown sugar, mixed pickling spice, bay leaves, and cloves.
2. Ensure the beef is fully submerged. Cover and refrigerate for at least 24 hours, or up to 48 hours, turning the roast occasionally.

Cook the Sauerbraten

1. Remove beef from marinade, reserving the marinade and solids. Pat the beef dry with paper towels.
2. Dredge the beef in 3 tbsp of all-purpose flour seasoned with salt and pepper.
3. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until browned.
4. Transfer the seared beef to a slow cooker.
5. Strain the reserved marinade through a fine-mesh sieve, discarding solids. Pour the strained marinade over the beef in the slow cooker.
6. Cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is fork-tender.
7. Remove the beef from the slow cooker and set aside. Strain the cooking liquid and discard any remaining solids.
8. Return the cooking liquid to the slow cooker insert (or a saucepan). Bring to a simmer. Stir in crushed ginger snaps until the sauce thickens.
9. Shred or slice the beef and return it to the thickened sauce. Stir to coat.

Prepare Potato Dumplings

1. Boil the cubed potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash or rice them.
2. While the potatoes are still warm, gradually mix in 1.5 cups of all-purpose flour, 1 egg, 1 tsp salt, and ¼ tsp nutmeg until a soft dough forms.
3. Bring a large pot of salted water to a boil. Roll the dough into golf-ball-sized dumplings.
4. Gently drop the dumplings into the boiling water. Reduce heat to a simmer and cook for 15-20 minutes, or until they float to the surface and are cooked through.
5. Remove dumplings with a slotted spoon.