3-4 lb. pot roast
1 1/2 c. ground ginger snaps

BRINE & GRAVY:

2 c. water
2 c. cider vinegar
4 bay leaves
8-12 pepper corns
3/4 c. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1 med. onion, chopped

Bring brine to a boil; boil for 3 minutes then let cool. Place pot roast in the brine (glass or plastic container) NO METAL! Turn roast over in brine 3 or 4 times a day for 5 to 7 days while in refrigerator. Strain brine into Dutch oven. Put roast in, cover and cook over low to medium heat for 2 1/2 hours. Remove roast, bring gravy/brine to boil still in Dutch oven, but now stir in the ginger snaps to make completed gravy.

Slice roast and serve with ginger snap gravy and either potato pancakes or fried bread cubes and egg noodles.