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3 1/2 to 4 lbs. bottom round or rump roast

1 cup water

1 cup vinegar

1 large onion, sliced

1 lemon, sliced & unpeeled

10 whole cloves

4 bay leaves

6 whole peppercorns

2 Tbs. salt

2 Tbs. sugar

12 gingersnaps, crumbled


Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon slices, cloves, bay leaves, peppercorns, salt & sugar. Pour over meat. Cover & refrigerate for 24 to 36 hours, turn meat several times during marinating. Place meat in crock pot; pour 1 cup marinade over meat. Cover & cook on low 6 – 8 hours. Place meat on a serving platter. Strain meat juices & return to pot. Turn control to high, stir in the gingersnaps. Cover & cook on high for 10 to 15 minutes. Pour over meat.


Makes 8 servings