|Boneless round heel/Rump/sirloin roast||3 1⁄2 Pound|
|Red wine vinegar||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Onion||1 , sliced|
|Stalk celery||1 , sliced|
|Peppercorns/1/4 teaspoon pepper||4|
|Brown sugar||2 Tablespoon|
|Gingersnaps||6 , crushed|
In 3 or 4-quart casserole, combine all ingredients except brown sugar and gingersnaps.
Cover and marinate in refrigerator 24 to 48 hours, turning meat several times to season evenly.
Remove meat from marinade and strain marinade.
Return meat to casserole along with strained marinade.
Cook covered tightly, 60 minutes or until meat thermometer registers 150° (will increase to 160° during standing) turning meat over about halfway through cooking.
Let meat stand about 20 minutes before slicing and serving.
Remove meat to platter.
Spoon fat from juices.
Add brown sugar and gingersnaps to juice and cook uncovered, 5 minutes or until bubbly.
Slice meat and serve with sauce.