The secret of this intensely flavored pot roast is the long marination. The actual preparation time is only 15 minutes. 2/3 c. white vinegar 1 1/3 c. water 1/2 c. dry white wine 1 sm. carrot, peeled & sliced thin 2 tbsp. mixed pickling spices tied in cheesecloth 1 tsp. grated lemon rind 1/4 tsp. salt 1 1/2 lbs. boneless round roast 3 tbsp. ginger snaps, crumbled

In a glass casserole dish bring onion, vinegar, water, wine, carrot, pickling spice, lemon rind and salt to a boil. Adjust heat so that the mixture bubbles gently and cook, uncovered for 5 minutes; cool to room temperature. Add roast turning to moisten evenly; cover and refrigerate for 3 days, turning the beef once or twice. Preheat the broiler. Remove the beef from the marinade. Pat dry and place in an ungreased shallow baking pan. Broil about 4 inches from the heat, turning occasionally until brown on all sides, about 10 minutes. Reduce oven temperature to 350 degrees. Bring the marinade in the casserole dish to a simmer, add the roast. Cover, transfer to the oven. Cook for 2 to 2 1/2 hours or until roast is tender. Slice beef 1/4 inch thick and arrange on platter. Keep warm. Remove spice bag. Puree the cooking liquid and ginger snaps in blender. Pour sauce over meat and serve.