1 (5 lb.) pot roast

MARINADE:

1 qt. water
1 qt. cider vinegar
1 onion, sliced
3 bay leaves
1 tsp. peppercorns
1/4 c. sugar

SAUCE:

1/4 c. sugar
1/4 c. white vinegar
4-6 gingersnaps
1 c. sour cream

Bring water and cider vinegar to a boil. Add onion, bay leaves, peppercorns and sugars. Add meat. Let this cool and put into refrigerator, covered, for three days so it is well marinated.

TO COOK: Put meat in a Dutch oven and place in a preheated 450 degree oven for 2 minutes. Add 1 cup marinade and cover the meat. Bake at 300 degrees for 3 hours. Add more marinade if necessary. Turn meat occasionally.

SAUCE: Caramelize sugar by putting into a saucepan with white vinegar and cooking slowly. The vinegar will dissipate and the sugar will slowly caramelize. Stir constantly. Crush ginger snaps. In a large skillet put caramelized sugar and add about 1 cup of marinade gradually. Then add gingersnaps and blend in. Cook until thick and smooth. Add sour cream. When hot, serve on meat. Add more marinade if the sauce is too thick.