2 c. vinegar, white
2 c. water
1 lg. onion, sliced
1/4 c. sugar
2 tsp. salt
10 pepper corns
3 whole cloves
2 bay leaves
4 lbs. chuck roast, cut into lg. pieces

Put meat into a glass bowl and cover with vinegar mixture. Cover bowl and refrigerate for 24 hours. Remove meat from marinade place in pan. Strain marinade and pour over meat. Cook until meat is tender.

Remove meat and thicken juice with approximately 10 to 15 ginger snaps that have been crushed. Serve with potato dumplings.