1 1/2 c. burgundy
1 1/2 c. red wine vinegar
2 med. onions, sliced
1/2 lemon, sliced
12 whole cloves
6 bay leaves
6 whole peppercorns
1 tbsp. sugar
1 tsp. salt
1/4 tsp. ground ginger
1 (3 to 4 lb.) beef rump roast