1 (4 to 5 lb.) chuck roast
1/4 c. vegetable oil
1/2 c. chopped onion
2 tsp. salt
2 tbsp. mixed pickling spices
1 c. red wine vinegar
1/2 c. firmly packed brown sugar
12 gingersnaps, crumbled

Brown roast slowly on all sides in oil; pour off excess oil. Add onion, salt, pickling spices, vinegar, 3 cups water and brown sugar. Cover; simmer for 3 to 4 hours. Remove roast; keep warm. Strain pan juices; returning 4 cups juice to kettle. Add gingersnaps. Cook, stirring constantly until smooth and slightly thickened. Serve with roast. Yield: 8 servings.