2 1/2 c. water
1 1/2 c. red wine vinegar
1 tbsp. sugar
1 tbsp. salt
1/4 tsp. ground ginger
12 whole cloves
6 bay leaves
6 whole black peppercorns
2 med. onions, sliced
1 lemon, sliced
1 (4 lb.) boneless beef round rump roast
2 tbsp. cooking oil
1/2 c. onion, chopped
1/2 c. carrot, chopped
1/4 c. celery, chopped
1 c. broken gingersnaps
2/3 c. water
Hot buttered noodles

In a large bowl combine first 10 ingredients; add meat. Cover; refrigerate 36 to 72 hours, turning meat occasionally. Remove meat; wipe dry with paper towel. Strain marinade, reserve. In Dutch oven brown roast on all side in hot oil. Add reserved marinade, onion, carrots and celery. Cover and simmer until meat is tender (approximately 2 hours).

Transfer meat to platter; keep hot. Reserve 2 cups of liquid in Dutch oven; stir in gingersnaps and 2/3 cup water. Cook and stir until thickened and bubbly. Serve meat and gravy with noodles. Makes 8 to 10 servings.