Ingredients

1. 5 to 6 pounds beef round roast
2. 2 onions, sliced thin
3. 1 carrot, diced
4. 1 stalk of celery, diced
5. 2 cups red wine vinegar
6. 1 tablespoon salt
7. 1 tablespoon mixed pickling spices
8. 1/2 teaspoon dried thyme
9. 1 sprig fresh parsley
10. 4 tablespoons butter or margarine
11. 3 tablespoons flour
12. 2 tablespoons red currant jelly
13. 5 gingersnap cookies, crumbled

Directions

1. Put the roast into a deep bowl. Mix the vegetables, vinegar, seasonings, and herbs and pour over the meat. Cover the meat and refrigerate it for 2 to 3 days, turning the meat once or twice a day.
2. Remove the roast from the marinade and wipe it dry with a paper towel. In 1 tablespoon margarine or butter, brown the meat in a Dutch oven.
3. Remove the meat and melt the remaining margarine or butter in a pot. Blend in the flour and add the strained marinade and the meat.
4. Cover and simmer for 2 ^1/2 to 3 hours, or until the meat is very tender.
5. Remove the roast and blend the jelly and 5 gingersnaps (crumbled) into the juices in the pot. Add more gingersnaps if necessary to thicken the mixture, or add some more jelly.
6. Serve the sliced meat covered in gravy.