4 to 5 lb. rump or bottom round roast
Enough oil to barely coat bottom of pot or Dutch oven
1 sm. onion
3 tbsp. cider vinegar
Gingersnaps (for thickening gravy)
1/4 to 1/2 c. raisins
Noodles

Thoroughly brown all sides of pot roast in oil. Cut onion into slices and add to pot. Meanwhile, bring about 4 cups of water to boil. Add water to pot (about halfway) but do not cover meat with water. Reduce heat, add vinegar and cover. Simmer slowly for about 3 hours. When meat is done, remove from pot. Raise heat and bring liquid to a boil. Using a wire whisk, briskly stir in gingersnaps (start with 8 to 10) until gravy is thickened. Add raisins. Serve with sliced pot roast and cooked noodles.