4 lb. beef rump roast
1 c. water
1 c. vinegar
1 lg. red onion, sliced
1 unpeeled lemon, sliced
10 whole cloves
4 bay leaves
6 whole peppercorns
2 tbsp. salt
2 tbsp. sugar
12 gingersnaps, crushed

Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt and sugar. Pour over meat. Cover and refrigerate for 25-36 hours; turn meat occasionally during marinating. Place meat in crock pot; pour 1 cup of marinade over meat. Cover and cook on low 6-8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high.

Stir in gingersnaps; cover and cook on high for 10-15 minutes (I sometimes find it faster to cook gravy on the stove). Serve gravy over the meat and potato dumplings (or mashed potatoes).