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3 to 4 lb. pot roast or beef
1 c. cider vinegar
1 c. water
2 Tbsp. sugar
2 tsp. salt
3 bay leaves
10 peppercorns
12 whole cloves
1 medium carrot, sliced
1 medium onion, sliced
1/3 c. fat (such as Crisco)
1/4 c. flour
1/3 c. water
6 to 8 gingersnaps

Rub pot roast with damp paper towel and place in deep
crock. In a saucepan, combine vinegar, water, sugar, salt, bay
leaves, peppercorns and cloves. Heat to boiling, then simmer 5
minutes. Cool; pour over meat. Arrange sliced onion and
carrots over meat. Cover and refrigerate in marinade at least
3 days.
To cook, remove meat from liquid and blot dry on paper
towels. Melt fat in a heavy Dutch oven over medium heat. Add
pot roast and brown slowly on all sides. When meat is com-
pletely browned, strain marinating liquid over it, discarding
spices, onion and carrot slices. Bring to a boil, then reduce
heat to simmer and cook 3 to 4 hours or until meat is very
tender. Blend 1/4 cup flour to thin paste with 1/3 cup water
and stir into juices around meat. Stir and cook 15 to 20
minutes. Remove meat to a warm platter; stir crushed
gingersnaps into liquid in pot and cook until blended.

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