3 lbs. rump roast, trimmed
1 c. water
2/3 c. wine or cider vinegar
1/4 c. chopped onions
2 bay leaves
1 tsp. crushed peppercorns
1 tbsp. paprika
4 whole cloves
1/2 tsp. thyme
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1 tsp. salt
2 c. water
8 (2 inch) gingersnap cookies
1/2 c. raisins (optional)

Place meat in a glass or plastic container, snug enough to surround at least 2/3 of roast with marinate. In a small pan, combine marinade ingredients. Heat to hot but not baking. Pour over meat. Cover and refrigerate 1 or 2 days, turning meat several times daily.

To cook remove roast from marinade. Dry with paper towels. Reserve marinade. Place roast, fat side down, in a Dutch oven or large cooking pot. Heat meat on all sides, using moderate heat, moving roast across bottom of pan and taking care not to burn meat. Add vegetables to pan. Continue stirring several minutes. Remove bay leaves from marinade and discard. Add marinade to pan, along with salt and water. Heat to boiling; cover and simmer, turning occasionally, for 3 hours. When tender, remove meat to a serving platter keeping warm.

Skim all grease from liquid and discard. Add gingersnaps, mashing them into liquid. Run gravy through a food mill or food processor to puree. Return to pan to reheat. Add raisins, if desired. Slice roast and arrange on platter, surrounded by gravy. Pass extra gravy separate. About 351 calories each serving.