2 med. onions, halved
1/2 lemon, sliced
2 1/2 c. water
1 1/2 c. red wine vinegar
12 whole cloves
6 bay leaves
6 whole peppercorns
1 tbsp. sugar
1 tbsp. salt
1/4 tsp. ground ginger
4 lbs. beef rump roast

Combine ingredients in large crock. Add 4 pounds roast and turn to coat. Cover and refrigerate about 36 hours. Turn at least 2 times daily. Remove meat and wipe dry. Strain reserved marinate. In Dutch oven brown roast in 2 tablespoons of shortening and add the strained marinade. Cover, cook 2 hours until tender. Remove from heat. For each cup of gravy; combine 3/4 cup meat juice and 1/4 cup water. Add 1/3 cup graham ginger snaps. Cook and stir until thick. If not thick, add sour cream. Serve with vegetables, German potato salad, spaetzle (German noodles).