Bottom round roast (square cut), approx. 3 1/2-4 lb.
1 med. onion
1/4 c. water
2-3 tbsp. vinegar
3-4 ginger snaps
Pepper
Flour
Kitchen Bouquet (if needed for color)

Trim fat from roast. Place everything in crock pot. Cook until tender (approximately 9-11 hours). Remove meat from pot. Add flour (mixed with cold water) and Kitchen Bouquet to meat juices in pot, stir, cover and cook on high about 15 minutes or until thickened.

Cut meat in thin slices and place in casserole dish (approximately 10 x 10 inch). Strain gravy over sliced meat. Can be served at this point but tastes better if served the next day. Can be heated in microwave. Good with red cabbage and mashed potatoes or noodles.