4 lb. rump or boned chuck pot roast
All-purpose flour
1/3 c. salad oil
1 tbsp. sugar
1/2 c. crushed gingersnaps

MARINADE:

1 c. cider vinegar
1 c. burgundy
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
2 whole allspice
4 whole cloves
1 tbsp. salt
1 1/2 tsp. pepper

Mix marinade ingredients in a large bowl. Wipe meat with damp paper towels and place in marinade. Refrigerate, covered, for 2 or 3 days, turning occasionally. Remove meat form marinade, reserving marinade. Dry meat on paper towels. Coat with 2 tablespoons flour. Brown meat in hot oil in Dutch oven over medium heat. Pour off any remaining oil or grease. Add marinade; bring to boil, reduce heat and simmer covered for 2 1/2 to 3 hours until fork tender. Remove meat from Dutch oven. Press liquid and vegetables through coarse sieve. Skim fat. Measure 3/1 2 cups liquid, adding water if necessary. Return liquid to Dutch oven. Mix 2 tablespoons flour with 1/3 cup cold water and 1 tablespoon sugar. Stir into liquid; bring to boil, stirring constantly. Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it; simmer, covered, for another 15 to 20 minutes. Slice and serve.

RED CABBAGE:

1 med. head red cabbage
1 tbsp. salt
2 tbsp. butter
1/2 c. cider vinegar
1/2 c. sugar
2 tart red cooking apples

Shred cabbage after discarding the outer leaves. In a large skillet, combine salt, butter, vinegar, sugar and 1/2 cup water. Cook, covered, over medium heat for 10 to 15 minutes, stirring occasionally. Thinly slice, but do not pare, the apples. Add to cabbage mixture and cook for an additional 3 or 4 minutes.