Ingredients:

1 beef eye or round roast (4-5 lbs.)

3 med. onions, sliced

1 cup cider vinegar

1 cup white vinegar

1 cup water

10 whole peppercorns

2 bay leaves

5 whole cloves

1 tsp. salt

3 tbls. vegetable oil

12-15 gingersnaps

sugar (optional)

Directions:

In a large bowl, place the beef roast, onions, cider vinegar, white vinegar, water, peppercorns, bay leaves and cloves. Cover and refrigerate for 48 hours. Remove roast from marinade (reserving marinade and onions) and pat dry. Sprinkle meat with salt. In a dutch oven, heat vegetable oil and brown roast on all sides. Add marinade and onions. Bring to a boil. Cover and simmer until meat is tender, about 3 hours. Remove roast and strain the marinade. Discard onions and seasonings. Heat the marinade to boiling and add gingersnaps. Cook and stir until gravy consistency. Slice roast and serve with gravy. 10-12 servings.

Note: Sugar may be added to taste, with the gingersnaps, for a sweeter gravy.