Ingredients
2 tablespoons vegetable oil1 beef rump roast or bottom round roast (5 to 6 pounds)2 onions, sliced1 cup white vinegar2 cups water1/4 cup lemon juice3 bay leaves6 whole cloves2 teaspoons salt1/2 teaspoon pepper4 to 5 tablespoons ketchup12 gingersnap cookies, crumbled
Preparation
In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour.
During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.
