1 c. white vinegar
1 c. water
1/3 c. brown sugar
1 tbsp. pickling spices
1 lg. onion, sliced
1 (4 lb.) chuck roast
8 to 10 gingersnaps

Mix vinegar, water, brown sugar, spices and onions; pour over roast in a covered container. Refrigerate for 3 days turning once a day. Remove meat from juice and strain juice into saucepan. Place meat in roaster. Add 1/4 cup of juice and roast covered at 350 degrees for 1 to 1 1/2 hours or until tender. Crush gingersnaps and add to juice in saucepan. Cook over medium heat until thickened. Pour gravy over dumplings, noodles, etc.