4 lb. beef rump roast
1 c. apple juice
1/4 c. cider vinegar
3 lg. onions, sliced
2 stalks celery, sliced
1 clove garlic
2 whole allspice
3-4 whole cloves
1 tbsp. salt
1/2 tsp. pepper
3 tbsp. flour
3 tbsp. water
1 c. crushed ginger snap cookies

Trim all excess fat off roast. In large bowl combine all ingredients except roast, flour, water and ginger snap; stir well. Place roast in marinade with fat side down; refrigerate overnight. Put vegetables in crock pot. Place marinated roast in pot with fat side down. Cover and cook on low setting for 8-12 hours. Thirty minutes before serving remove roast and turn to high setting. Make a smooth paste of flour and water. Stir into crock pot with ginger snaps. Cook and stir until thick. Slice roast and return to gravy.