|Pot roast||3 1⁄2 Pound|
|Red wine vinegar||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, sliced|
|Stalk celery||1 , sliced|
|Peppercorns/1/4 teaspoon pepper||4|
|Cooking oil||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Gingersnaps||6 , crushed|
Place meat in glass bowl.
Add remaining ingredients except oil, brown sugar and gingersnaps.
Cover and marinate in refrigerator 24 to 48 hours, turning meat several times to season evenly.
Remove meat from marinade; drain well.
In large fry pan or Dutch oven, brown meat on all sides in hot oil.
Add 1 1/2 cups strained marinade.
Giver and simmer 21/2 to 3 hours or until tender.
Place meat on warm platter.
Spoon fat off juice; add brown sugar and gingersnaps.
Cook until mixture comes to a boil, stirring constantly.
If necessary, thin with water or remaining marinade.
Pour over meat.
Serve with potato dumplings, boiled potatoes or potato pancakes.