5 to 6 lb. beef roast
2 boxes pickling spices
2 lg. onions
1 (32 oz.) bottle ketchup
1 to 2 boxes ginger snaps

Soak meat in vinegar enough to cover meat then add about 1 1/2 to 2 cups of water. To that add 2 boxes of pickling spices, 2 large onions, cut into large pieces. Cover and let stand overnight. Cook on medium heat until meat is tender (if it cooks down add 1/2 vinegar and 1/2 water to it).

When meat is cooked take meat out and set aside. Strain the spices and onions from vinegar put back in kettle and back on low to medium heat. Add 1 bottle ketchup keep stirring, add ginger snaps, enough for the thickness you want for gravy. Slice meat and return to gravy. Serve over noodles.