2 c. white vinegar
2 c. dry white wine
2 c. water
1 c. gingersnap cookies
2 lg. onions
6 carrots
8 peppercorns
6 whole cloves
3 bay leaves
1 tbsp. mustard seed
1 tbsp. parsley
1 (3 to 5 lb.) round roast

Bring all ingredients, except roast, to boil in a large pot and simmer for 5 minutes. Place roast in cooled marinade for 4 days in refrigerator.

To cook roast, remove beef from marinade, pat dry, cover beef with flour. Brown all sides in oil in large pot. Drain off oil. Add marinade. Cook until soft, about 3 to 5 hours. Make some gravy in a skillet with marinade and additional gingersnap cookies.