Serves: 8
Total Calories: 345

2 cups red wine vinegar
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup onion chopped
2 tablespoons celery leaves, chopped
2 teaspoons pickling spices
5 pounds roast beef
1/2 cup sugar
18 ginger snaps, crushed

Combine vinegar (apple-cider vinegar may be substituted), water, salt, pepper, onion, celery leaves, and pickling spice to make marinade. In large bowl or crock, place meat pour marinade over meat, making sure it is covered with liquid. Cover let stand in refrigerator overnight. Add sugar. In heavy kettle or Dutch oven, bake meat and marinade, covered, at 275 degrees F. for 4 hours or until tender. Or simmer meat and marinade, covered, on top of range for 3 hours. Remove meat to platter keep hot. Strain liquid to remove spices. Return liquid to cooking pan stir in enough gingersnap crumbs to thicken gravy simmer until thick. Serve with Potato Pancakes (see recipe in this cookbook).

Nutritional Facts:

Serves: 8
Total Calories: 345
Calories from Fat: 70

More Recipes from the Managing Your Meals Cookbook:
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Beef Tacos
Cheesy Chilada Casserole
Corned Beef Hash
Greek Cabbage Casserole
Ground Beef Fricassee
Hamburger Scramble
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Meat Loaf
Meatballs and Gravy on Colcannon
Picante Sauce
Pizza Hamburger
Porcupine Meatballs
Pot Roast of Beef with Vegetables
Quick Meatballs
Roast Beef and Yorkshire Pudding
Sauerbraten
Spaghetti Squash, Italian Style
Spanish Beef and Rice
Stuffed Green Peppers
Sweet and Sour Meatballs
Taco Sauce
Teriyaki Steak