2 med. onion, sliced
8 whole peppercorns
4 whole cloves
1 bay leaf
1 c. water
1 c. white vinegar
1 half c. cider vinegar
1 (2 1/2 to 3 lb.) beef round rump roast
2 c. beef broth 1 1/2 tbsp. flour
8 ginger snaps, crushed

Combine onions, peppercorns, cloves, bay leaf, water, vinegar, in a 3 quart casserole. Add beef. Cover and refrigerate overnight. Pour off marinade, stir flour into broth. Add broth and ginger snaps. Cover with casserole lid and cook for 1 1/2 hours until beef is tender. Serve with mashed potatoes and vegetable. 4-6 servings.