1 c. red wine vinegar
1/2 c. cider vinegar
1/2 c. Burgundy
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
Few sprigs parsley
1 bay leaf
2 whole allspice
1 tbsp. salt
1 tbsp. pepper
4 lb. chuck pot roast
1/3 c. shortening
6 tbsp. flour
1/3 c. shortening
1 tbsp. sugar
1/2 c. crushed gingersnaps
4 whole cloves

Combine vinegars, Burgundy, onion, carrot, celery, parsley, bay leaf, allspice, cloves, salt and pepper. Add meat to marinade; refrigerate, covered, 3 days. Turn several times to marinate evenly.

Remove meat from marinade; wipe dry. Heat marinade in saucepan. Dredge meat in 2 tablespoons flour and brown on all sides in hot shortening. Pour in marinade; simmer meat, covered, 2 1/2-3 hours.

Drain liquid from meat; skim fat. Measure 3 1/2 cups liquid into saucepan and heat. Make paste of 1/2 cup cold water, rest of flour, and sugar. Stir into liquid; bring to boil. Add gingersnaps. Pour over meat; simmer covered, 20 minutes. Remove meat to heated platter; pour some gravy over it. Serve in thin slices with more gravy.