4 pound top or bottom round roast

1 cup dry red wine

1 1/2 tsp salt

10 peppercorns, crushed

1 onion, sliced very thin

2 bay leaves

2 Tbs pickling spices

2 cups water

shortening, or oil

1/2- 1 1/2 cups gingersnaps, crushed fine

1/2- 1 1/2 cups sour cream

day 1, 5 days before

Bring marinade ingredients to a boil in a saucepan. (I double everything except the water). Let it cool.

Stab the beef all over so the marinade can get inside. Place beef in a glass or pottery bowl, deep enough to almost submerge it in the marinade.

Pour the marinade over the beef, cover with foil.

Refrigerate 5 days, turning once a day, or whenever you remember.

remove beef from marinade and pat dry with paper towels. Brown on all sides in melted shortening or oil.

{“OVEN VERSION”=>”Transfer to roasting pan or covered casserole. Strain marinade and pour over the beef.”}

Cover and cook at 350 for 2 1/2 hours, or until tender.

Remove from pan, keep warm. Skip to gravy.

{“SLOW COOKER VERSION”=>”transfer to Crock pot.”}

strain marinade, pour over the beef, making sure liquid is at least half way up on the meat. Add warm water if necessary.

Cover and cook on high for 5-6 hours or on low for 8-10, or any combination of the above, until tender.

{“GRAVY”=>”Pour juices from pan or crock pot into a med or large pot. Bring to a boil and reduce by one third to one half. You just want to concentrate it a bit, and I shoot for 4-6 cups of gravy.”}

Remove from heat, and slowly whisk in crushed gingersnaps, until smooth and thickened.

Stir in sour cream until it’s just the right color and flavor.