3 to 4 lbs. bottom round roast
1 tbsp. salt
1/2 tsp. pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 med. onions, sliced in rings
1 carrot, sliced
2 stalks celery, chopped
1 c. red wine vinegar
4 c. water
3 tbsp. oil
1/4 c. flour
1 tbsp. sugar
10 gingersnaps, crushed

Three to four days before cooking, combine salt, pepper, cloves, peppercorns, bay leaves, onions, carrots, celery, vinegar, and water. Heat in a pan. Place meat in a deep glass dish and pour heated marinade over it. Cover, refrigerate, and marinate for 3 to 4 days. Turn every day.

Remove meat from marinade; dry with paper towels. Reserve marinade. Heat oil in Dutch oven. Brown meat on all sides, then remove. To drippings in Dutch oven, add flour and sugar. Brown lightly, scraping pan well. Stir in marinade. Bring to a boil, stirring. Add meat; lower heat and simmer, covered, for 3 hours. Remove meat. Skim surface fat from gravy. Stir in gingersnaps and simmer a few minutes. Serve meat cut into 1/2 inch thick slices with gravy poured over.