Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Water |
| 1½ cup | Red wine vinegar |
| 1 each | Carrot -- finely chopped |
| 1 each | Celery rib -- finely |
| Chopped | |
| 2 mediums | Onions -- sliced |
| 8 | Whole cloves |
| 4 eaches | Bay leaves |
| ½ teaspoon | Whole peppercorns |
| 3 pounds | Beef rump roast |
| Or eye of round | |
| ¼ cup | Butter or margarine |
| GlNGERSNAP GRAVY: | |
| ½ cup | Water |
| 2 tablespoons | Sugar |
| ½ cup | Gingersnap crumbs -- abt 12 |
| Cookies |
In a medium saucepan, combine the first eight ingredients; bring to a boil. Place roast in a glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-½ cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings Recipe By : Taste of Home