4-5 lb. bottom or top round roast, no bone
1 c. water
1 c. white vinegar
1 c. catsup
1/2 c. white sugar
1 med. onion, sliced
1 tbsp. pickling spice

Mix in crock pot. Put meat in fat side up with rest of ingredients, cook low until meat is tender to slice (12 hours) or at high 7 to 8 hours. Take meat out, cool, then slice. Add 12 crumbled ginger snaps to juice, heat and add sliced meat. Serve over noodles.