For Brine:

1 cup red wine vinegar

½ cup cider vinegar

½ cup burgundy wine

2 onions sliced

1 stalk celery chopped

Few sprigs parsley

1 bay leaf

2 whole allspice

4 whole cloves

1 tablespoon salt

1 tablespoon pepper

4-5 lb pot roast (bottom round)

1/3 cup shortening

6 tablespoons flour

1-tablespoon sugar

½ cup ginger snaps

In large glass bowl combine ingredients for brine. Add the meat to the bowl. Cover and refrigerated for three days, turning several times.

After three days, remove meat from bowl and wipe dry. Dredge meat in flour.

In a large saucepan melt a small amount of butter and brown meat well on all sides. In a separate pan, heat remaining brine and pour over meat. Simmer covered for about three hours or until tender.

Make a paste of flour, sugar, and cold water. Remove meat from pan to rest. Thicken gravy in pan by adding paste to pan, and whisking until smooth gravy forms. Add gingersnaps and simmer in pan, with meat, covered for twenty minutes.

Slice - enjoy!