Marinate

Slice:

   - 1 yellow onion

Chop:

   - 2 carrots

   - 2 celery ribs

Put vegetables into a large bowl and add:

   - 2 cups red wine vinegar

   - 2 cups water

   - 8 whole cloves

   - 2 bay leaves

   - 1 Tbs peppercorns

   - 1 Tbs mustard seeds

   - 1 Tbs sugar

   - 2 tsp salt

Stir until sugar and salt are dissolved. Add to marinade and refrigerate for 2-3 days:

   - 4 lbs beef roast (rump roast, bottom round, or chuck roast)

Cook Roast

Prepare for cooking by removing the roast from the marinade and placing it in the crock pot. Strain marinade and reserve at least 1 cup liquid. Discard solids. Pour 1 cup of the reserved marinade liquid over the beef along with:

   - 1 tsp beef bouillon, dissolved in 1 cup water

Cover and cook on low for 8-10 hours (internal temp 195° minimum).

Remove the beef to a cutting board, cover with foil, and let rest for at least 10-15 minutes.

Make Gravy

Strain the liquid from the crock pot.

If there is less than 4 cups braising liquid, add enough beef broth (bouillon/water) to make that amount.

Crush and stir in:

   - 16-20 gingersnaps

   - 1/4 cup raisins

Whisk until gingersnaps dissolve and gravy thickens (5-7 minutes). Then add:

   - 2 Tbs brown sugar

   - salt and pepper to taste

Serve

Slice the beef against the grain, spoon gravy over slices, and season with:

   - chopped parsley