Includes a marinade recipe

Ingredients

3-4 lb. Rump Roast
2 cu. water
1 cu. red wine vinegar
1 onion, sliced
6 whole cloves
black pepper
1-½ t. salt
1 bay leaf
3 T oil
½ cu. water
8 gingersnaps, crushed, about ⅓ cup
2 T brown sugar
⅓ cu. water
2 T cornstarch

Directions

Prick roast thoroughly with a fork. Place roast in glass bowl, crock, or large plastic bag. Mix 2 cu. water, vinegar, onion, cloves, pepper, salt and bay leaf. Pour over beef roast. Cover and refrigerate, turning several times per day for 2 to 3 days.

Remove roast from marinade and pat dry. Strain marinade and reserve. Heat oil in dutch oven until hot. Cook beef in hot oil, turning occasionally, until brown about l0 minutes. Remove beef and drain off fat. Heat 2 cups of reserved marinade and ½ cu. water to boiling in Dutch oven (reserve remaining marinade). Return roast to pan, reduce heat, cover and simmer until beef is tender, about 2 hours.

Remove beef to a serving platter, allow to stand about 10 minutes for easier slicing. Add enough reserved marinade to pan to measure 2-½ cups. Stir in gingersnap crumbs and brown sugar. Mix ⅓ cu. water and cornstarch and stir into liquid. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with beef.