2 tsp. salt
1 tsp. ground ginger
1 beef top round roast (about 4 pounds)
2-1/2 c. water
2 c. cider vinegar
2 medium onions, sliced
1/3 c. sugar
2 tbsp. mixed pickling spices
1 tsp. whole peppercorns
8 whole cloves
2 bay leaves
2 tbsp. vegetable oil
14 to 16 gingersnaps, crushed

Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.

Remove roast, reserving marinade, pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in it. Strain marinade, reserving half of the onions and seasonings. Pour 1 c. of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.

Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 c. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy.

Yield:12-14 servings.