4-5 lb. bottom round, or other boneless pot roast
3/4 c. vinegar
3 c. water
1 tsp. salt
1/3 c. sugar
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 tsp. pepper
1 bay leaf
1 lg. onion, sliced
12 crushed ginger snaps

Combine all ingredients EXCEPT meat. Bring to a boil and pour over meat in large bowl. Cover and refrigerate at least overnight.

Next day, remove meat and bay leaf from marinade. Dry with paper towels. Dredge in flour and brown on all sides in shortening in heavy pot or Dutch oven. Gradually add all the marinade. When it begins to simmer, cover and cook slowly until tender (about 2 1/2 hours), turning once in a while, or cook in 325 degree oven for 4-5 hours.

Remove meat from gravy; let cool before slicing. Skim fat from gravy. Add 12 crushed ginger snaps to gravy to thicken (you can also add flour if not thick enough). Put sliced meat back into gravy and heat thoroughly. You can make this a day in advance and just heat at serving time.