1 1/2 c. vinegar
1/2 c. red wine
1 c. water
2 tbsp. sugar
1/2 tsp. whole black pepper
4 whole bay leaves
3 sliced onions
12 whole cloves
1 tsp. mustard seed
2 tsp. salt
4 lb. boned rump or chuck roast
Speck of pepper
2 tbsp. flour
1 1/2 tsp. salt
1/4 c. oil
1/2 tsp. mustard seed
6 whole cloves
1/2 tsp. whole black peppers
1 sliced onion
1/2 c. sour cream
1/3 c. ginger snap crumbs
Salt & pepper

Marinate roast 2 to 4 days before serving.

In a large bowl, make marinade by combining the first 10 ingredients in the left column. Set meat in marinade, refrigerate, covered, turning meat each day.

To Prepare:

1. Remove meat, reserving marinade. Dry meat well on paper towels.

2. Combine flour, speck of pepper and salt, use to coat meat well on all sides.

3. Put oil in Dutch oven and brown meat well on all sides, about 25 minutes.

4. Add 3/4 cup of reserved marinade, sliced onion, mustard seed, cloves and whole black pepper.

5. Simmer, covered about 3 1/2 to 4 hours until meat is fork tender, about 1/4 cup marinade as needed.

6. Remove meat and slice.

7. Strain drippings into glass measuring cup and let settle for 2 minutes.

8. Pour off all drippings except bottom 1/3 cup. Return this to the Dutch oven.

9. Stir in ginger snap crumbs.

10. Slowly stir in 2 cups of strained reserved marinade.

11. Cook, stirring until thick.

12. Stir in sour cream, heat but do not boil. Season with salt and pepper as needed.