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4-5 lb. beef roast
2 c. water
1 tbsp. salt
1/2 tsp. ground cloves
3 med. onions, chopped
1 1/2 c. celery
8 ginger snaps, crumbled
2 c. wine or cider vinegar
1/4 c. packed brown sugar
1/2 tsp. pepper
1 bay leaf
2 lg. carrots, diced
2 tbsp. shortening

Put meat in large bowl. Add all ingredients except shortening and ginger snaps. Cover and store in refrigerator 2-3 days. Turn several times to marinate.

When ready to cook, remove meat, pat dry, brown in hot shortening in Dutch oven. Add veggies and liquid to a depth of 1 inch. Cover and simmer about 3 hours or until tender. Remove to serving platter.

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