1 boneless rump beef roast (about 4 lbs.)
4 c. water
2 c. red wine vinegar
2 tbsp. sugar
1/2 c. chopped onion
3/4 c. chopped celery
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. mixed pickling spices
2 tbsp. vegetable shortening
24 crushed gingersnaps (1 1/2 c. crumbs)

Trim meat of all but a thin layer of fat. Place in large glass bowl. Add water, vinegar, sugar, onions, salt, pepper and pickling spices to bowl, stirring to mix. Cover with plastic wrap. Refrigerate 4-5 days, turning meat each day. Remove meat from marinade; reserve marinade.

Pat meat dry with paper toweling. Heat shortening in Dutch oven. Brown meat on all sides. Remove fat from pan.

Pour marinade over meat. Roast uncovered in 350 degree oven for 30 minutes. Cover; continue roasting 2 1/2-3 hours longer or until meat is tender. Remove meat to platter.

Strain marinade; remove fat and return marinade to pan. Stir in gingersnap crumbs. Heat until thickened; strain again. Slice meat and serve with gravy. Makes 6-8 servings.

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