4 to 5 lb. beef roast
1/4 c. sherry wine
2 lg. onions, sliced
1 clove garlic
1 c. stock
1 bay leaf
Salt & pepper to taste
1/2 c. brown sugar
1/3 c. vinegar
5 tbsp. catsup
1/2 c. raisins
6 gingersnaps

Brown roast on all sides. Heat 1/4 cup sherry wine and pour over beef. Remove beef to large covered pot. Add 2 large onions, sliced, 1 clove garlic, 1 cup stock, bay leaf, salt and pepper. Cover and simmer 1 hour. Add 1/2 cup brown sugar and 1/3 cup vinegar. Simmer 1 hour and add 5 tablespoons catsup and 1/2 cup raisins. Cover and cook 15 minutes. Add 6 gingersnaps to thicken gravy.