1 1/2 c. burgundy
1 1/2 c. red wine vinegar
2 med. onions, sliced
1/2 lemon, sliced
12 whole cloves
6 bay leaves
6 pepper corns
1 tbsp. sugar
1/4 tsp. ginger
3-4 lbs. beef rum

GRAVY:

1 1/4 c. cooking liquid
3/4 c. water
2/3 c. broken ginger snaps

Turn meat to coat. Cover and refrigerate 36 hours turning twice daily. Remove. Dry. Save marinade. Brown meat in 2 tablespoons shortening. Place in crock pot. Add marinade. Cook on low 8 to 10 hours. Cook gravy in saucepan on stove until thick.