4 lb. sirloin tip roast
1/4 tsp. pepper
1/2 c. flour
2 onions, chunked
1/2 c. vinegar
1 1/2 c. water
2 tbsp. catsup
2 tbsp. lemon juice
3 whole bay leaves
3 whole cloves
12 to 18 ginger snaps

Roll beef in flour and pepper. Brown in small amount of oil. Add onions. Cook 3 minutes. Add remainder of ingredients. Bring to rolling boil, reduce heat. Cover, cook slow for 2 1/2 hours. During last 1/2 hour, add ginger snaps. Stir often after adding.

NOTE: You may also add small red potatoes during last hour of cooking before adding snaps. Add additional water if needed.