1 c. cider vinegar
1 c. Burgundy
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
2 whole allspice
4 whole cloves
1 tbsp. salt
1 1/2 tsp. pepper
4 lbs. pot roast or chuck
4 tbsp. flour
1/3 c. salad oil
1 tbsp. sugar
1/2 c. crushed gingersnaps

Four days before serving: In large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, and salt and pepper. Wipe meat with damp paper towels. Put in marinade. Refrigerate, covered, 3 days, turning meat occasionally.

Remove meat from marinade; reserve marinade. Wipe meat dry with paper towels. Coat with 2 tablespoons flour. In hot oil in Dutch oven over medium heat, brown meat well on all sides. Pour in marinade; simmer, covered, 2 1/2 - 3 hours or until tender. Remove meat from Dutch oven. Press liquid and vegetables through coarse sieve. Skim off fat. Measure 3 1/2 cups liquid (add water if necessary). Return liquid to Dutch oven. Mix remaining 2 tablespoons flour with 1/3 cup cold water any sugar.

Stir into liquid, bring to boiling, stirring. Stir in gingersnaps. Return to Dutch oven. Spoon gravy over it. Simmer, covered, 20 minutes. Cool quickly, then cover and refrigerate overnight. To serve: Reheat gently. Remove meat to heated platter. Pour some of gravy over it. Serve meat thinly sliced with more gravy.