2 1/2 to 3 lb. chuck roast
1/4 c. oil
1/2 c. chopped onion
2 tsp. salt (optional)
2 tbsp. mixed pickling spices
1 c. red wine vinegar
3 c. water
1/2 c. packed brown sugar
16 ginger snaps (roll until fine crumbs)

Brown roast in oil. Pour off oil. Add next 6 ingredients. Put in oven for 3 to 4 hours (until tender) at 325 degrees. Take meat out of liquid. Pour liquid through strainer into a large measuring cup. Add enough water to liquid from meat to make 4 cups. Add ginger snaps (rolled into fine crumbs) to liquid and heat on stove. Ginger snaps will thicken the liquid to make a sweet, yet spicy gravy.