5 lbs. lean bottom round of beef, rolled and tied
1 c. wine vinegar
1/2 c. cider vinegar
1/2 c. water
2 sliced onions
1 sliced carrot
1 stalk finely chopped celery
3 whole cloves
4 crushed peppercorns
1 bay leaf
1 tbsp. salt
1 tbsp. ginger

Add marinade to meat and refrigerate 5 days. Turn once a day. Remove meat; wipe dry. Heat oil; sear until brown on all sides. Add marinade; bring to boil. Lower heat and simmer 4 hours. Melt 5 tablespoons butter in frypan. Add 1 tablespoon flour and 1 tablespoon sugar. Stir until very dark brown. Add to roast and cook 1 hour. Pour and strain marinade. Stir in crushed ginger snaps and cook until thickened. Serve over sliced roast.