4 lbs. pot roast, chuck or rump
2 c. water
2 c. vinegar
2 onions, sliced
3 bay leaves
10 whole cloves
6 peppercorns
1 tbsp. salt
1/4 tsp. pepper
2 tbsp. sugar
Flour
3 tbsp. fat
12 gingersnaps, crushed

Place meat in a large bowl; cover with mixture of water, vinegar, onion, bay leaves, cloves, peppercorns, salt, pepper and sugar. Cover and refrigerate for 36 to 48 hours, turning meat once or twice each day. Remove meat, pat dry; rub lightly with flour and brown well in hot fat.

Strain vinegar mixture; add to meat. Cover and simmer until meat is tender (3 to 4 hours). Remove meat; keep warm. For gravy, skim excess fat from liquid in pan; stir in gingersnaps. Cook over low heat until thickened. Pour gravy over sliced meat. Makes 6 to 8 servings.