3 lbs. beef roast (bottom round or eye round)
2 c. beef broth
1 c. tarragon vinegar
2 tbsp. chopped parsley
2 tsp. salt
1/2 tsp. pepper
2 tbsp. dry mustard
1 tsp. thyme
1/2 tsp. sage
6 tbsp. butter
6 tbsp. flour
3 gingersnaps
1 c. sour cream

Heat beef broth and mix with seasonings and vinegar. Let meat stand in this marinade, covered for 3 days, turn once a day. Remove meat; save marinade.

Saute meat in butter in bottom of pan until brown. Remove meat and add flour, stir and add marinade and cook until bubbly. Put meat in gravy and cook until done (I do mine in the crock pot - 8 hours on low!). Take meat out. Add gingersnaps (crushed) and sour cream. Serve with wide egg noodles.