• Place the roast in a large, non reactive pot or crock.
• Combine the vinegar, water sugar, salt and bay leaves, pepercorns and cloves in a saucepan.
• Heat to boiling and then reduce the heat to a slow simmer. Simmer for 5 minutes.
• Allow the marinade to cool completely and then pour it over the beef.
• Arrange the sliced carrots and onions over the beef.
• Cover and refrigerate. Turn the meat every 24 hours for three days.

To cook the Sauerbraten:

• Remove the beef from the liquid and blot dry with paper towels.
• Melt the fat in a Dutch oven over medium heat. (I used canola oil – about 1/4 cup).
• When the oil is hot, add the meat and brown it slowly on all sides.
• Strain the marinating liquid removing the spices, carrots and onions and add it to the pot with the meat.
• Bring the liquid to a boil and then reduce to a simmer.
• Cook for 3 – 4 hours or until the beef is very tender.
• Mix the 1/4 cup flour with 1/3 cup water an stir into the juices around the beef. Stir and cook for about 15 to 20 minutes.
• Remove the beef to a platter for cutting.
• Crush the gingersnaps and add them to the gravy. Cook until blended. There will still be some pieces that don’t fully dissolve. This is fine.