4 lbs. pot roast of beef
2 c. cider vinegar
2 c. water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 tsp. salt
1/4 tsp. pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 c. crushed)
1 tbsp. sugar

Place the meat in a bowl, set aside. Combine the vinegar, water, pepper corns, bay leaves, cloves, salt, and pepper in a saucepan and heat just to boiling. Remove from heat; cool slightly. Pour mixture over meat in bowl. Cool, cover bowl tightly and put into refrigerator. Marinate for five days, turning meat once a day. Remove from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast in Dutch oven and brown on both sides. Add 1 cup of the marinade, the carrots, and onions. Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender. If necessary, add more of the marinade. Remove meat to a warm platter and keep warm. Stir the gingersnaps and sugar into liquid in Dutch oven. Simmer for 10 minutes. This makes a delicious gravy. Makes 8 servings.