3 c. water
3 lg. onions, sliced
3 tbsp. sugar
15 cloves
6 bay leaves
1/2 lemon sliced
5 lbs. top or bottom or rump roast
3 tbsp. shortening
1 tsp. salt
1/2 tsp. pepper
2/3 to 1 c. crumble gingersnaps crackers

Rub salt and pepper on meat. Place meat in cover dish. (I use baggie.) Add spices (first seven ingredients) to dish or baggie. Heat vinegar, sugar and water, pour into dish or baggie. Let cool then chill in refrigerator for 2 to 3 days turning occasionally. (I also puncture meat with fork).

Remove meat from container. Heat shortening in dutch oven pan, brown meat on all sides. Strain ingredients from marinated and add to meat. Cover and let simmer 2 1/2 to 3 hours or until meat is tender.

Remove meat. Skim fat from sauce. Add crumble ginger snaps until sauce thickened stirring often until thicken. Approximately 5 minutes. Slice meat, spoon on sauce. Serve with dumplings and red cabbage if desired.