4 lb. beef rump roast
2 onions, sliced
8 peppercorns
4 cloves
1 bay leaf
1 c. white vinegar
1/2 c. cider vinegar
1 c. water
1/4 c. oil
1/2 tsp. salt
10 ginger snaps
1/2 c. sour cream
1 tbsp. flour

Place roast in any container other than aluminum. In a saucepan bring to a boil the next 7 ingredients. Pour over the roast and refrigerate for 4 to 7 days turning the meat once each day.

Dry meat and reserve marinade. Brown meat in hot oil, sprinkle with salt. Add reserved marinade and cook for 2 hours or until tender. Remove meat, strain juices into a saucepan - add ginger snaps - cook for 5 minutes. Stir flour into sour cream and add to pan juices. Slice meat and pour sauce over all.