3 1/2 - 4 lb. beef rump or sirloin tip
1 c. water
1 c. vinegar
1 lg. onion, sliced
1 lemon, sliced, unpeeled
10 whole cloves
4 bay leaves
6 whole peppercorns
2 tbsp. salt
2 tbsp. sugar
12 gingersnaps, crumbled

Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt and sugar. Pour over meat. Cover and refrigerate for 24-36 hours; turn meat several times during marinating.

Place beef in slow cooking pot; pour 1 cup marinade over meat. Cover and cook on low 6-8 hours. Place meat on serving platter; strain meat juices and return juice to pot. Turn control to high. Stir in gingersnaps; cover and cook on high for 10-15 minutes. Pour over meat.