5 1/2	lbs.	pot roast or rump roast
2 1/2	c.	water
1 1/2	c.	red wine vinegar
2	med.	onions, sliced
1		lemon, sliced
1	tbsp.	sugar
3		beef bouillon cubes, crushed
1/4	tsp.	ginger, ground
12		whole cloves
6		bay leaves
6		peppercorns
1/2	c.	onion, chopped
1/2	c.	carrot, chopped
1/4	c.	celery, chopped
1	c.	gingersnaps, broken

In removable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns.  Add meat.  Cover and refrigerate 36 to 72 hours, turning meat occasionally.  The longer the meat marinates, the spicier it gets.  Remove meat from marinade; strain marinade, reserve one cup.

Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all.  Place liner in base.  Cover and cook on low 9-11 hours (high 5 hours). 

Remove meat to carving board and let sit 15 to 20 minutes for meat to firm before carving.  Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes.  Slice meat and ladle on sauce.