1 boneless rump roast (4 lb.)
4 c. water
2 c. red wine vinegar
2 tbsp. sugar
1 med. onion, finely chopped
3/4 c. chopped celery
1/4 tsp. salt
Pinch of pepper
1 tsp. minced pickling spices
2 tbsp. vegetable shortening
24 crushed gingersnaps (1 1/2 c. crumbs)

Trim meat of all fat. Place in large glass bowl. Add water, vinegar, sugar, onion, celery, salt, pepper and pickling spices, stirring to mix. Cover with plastic wrap; refrigerate 4-5 days turning meat each day.

Remove meat from marinade; reserve marinade. Pat meat dry. Heat shortening in Dutch oven. Brown meat on all sides (about 15 minutes). Pour marinade over meat. Roast uncovered in 350 degree oven for 30 minutes. Cover. Continue roasting 2 1/2-3 hours longer, until meat is tender. Remove to platter. Strain marinade; return to pan. Stir in ginger snaps. Heat until thickened; strain. Slice meat and serve with gravy. Nice with potato pancakes and red cabbage. Serves 6-8.