4 lb. chuck roast
2 tsp. salt
1/4 tsp. black pepper
2 c. water
2 c. cider or wine vinegar
1/2 c. onions, chopped or instant dry okay
3 bay leaves
12 peppercorns
6 whole cloves
1/2 c. celery, thinly sliced (or 2 tbsp. dry flakes)
1/2 tsp. thyme
1 tsp. mustard seed
1 lg. carrot, sliced
1/4 c. sugar
Flour
2 tbsp. oil
1/4 c. raisins (optional)
18 gingersnaps, crushed

Rub beef with salt and pepper; place in a large bowl or crock with water, vinegar, spices, vegetables and sugar (1/2 cup of dry, red wine may be added, if desired). Cover and marinade in refrigerator for 3 days. Turn several times. When ready to cook, remove meat from marinade, dry and dust with flour; brown on all sides in hot oil. Add marinade, cover and simmer slowly for 3 hours or until tender. Keep meat hot in warm oven on hot platter. Strain cooking liquid. Add raisins and gingersnaps; cook, stirring until thick. Pour part of the gravy over the meat after slicing and serve the rest in a side dish. Serve with dumplings, spaetzle, etc.

Notes: Spices can be replaced with an approximately equal amount of mixed pickling spices. Gingersnaps may be omitted and gravy thickened with flour or cornstarch mixed with water. Marinating time can be longer than 3 days. Meat is preserved by the vinegar brine. Easily transportable in recloseable plastic bag.