|Beef rump/Chuck roast||4 Pound|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Burgundy wine||1⁄2 Cup (8 tbs) (California)|
|Onions||2 , sliced|
|Carrot||1 , sliced|
|Celery stalk||1 , chopped|
|Cold water||1⁄2 Cup (8 tbs)|
|Gingersnaps||1⁄2 Cup (8 tbs), crushed|
Step 1: Place meat in a large bowl or a removable crock.
Mix marinade ingredients and pour over meat.
Cover and refrigerate for 3 days, turning several times.
Remove meat from marinade and wipe dry.
Lightly dust meat with flour and, using a large skillet, brown it on all sides in a little oil.
Place meat on crock cooker, and pour marinade over it.
Cover and cook at Low heat for 8 to 10 hours.
Remove meat and strain off liquid.
Skim off excess fat, and return 3 1/2 cups liquid to the cooker.
Step 2: In a small bowl, make a paste of the water, flour, and gingersnaps.
Stir paste into liquid in cooker, and heat on High until lightly thickened, stirring often.
Replace meat into crock, and cook on High for about 20 minutes covered.
Remove meat to a heated platter and slice it thinly.
Pour some of the gravy over it, and serve the remaining gravy at the table.