• Trim any excess fat from roast. Pat dry and place in a container that can be sealed for marinating.
• In a sauce pan combine sliced onion, carrot chunks, apple cider vinegar, balsamic vinegar, brown sugar, pickling spices, and pay leave bring to a boil and cook until brown sugar has dissolved completely. Remove from stove and allow to cool for 15-20 minutes. Pour warm marinate over beef roast, making sure roast is completely covered with marinade. Cover and place in refrigerator for 48-72 hours.
• Place roast and all the marinade including vegetables in a dutch oven add 1 cup of water. Cover and place in preheated 325° oven. Roast for 90 minutes. Do Not Peek. After 90 minutes open the oven and lift the lid and if the roast looks like it is going dry add more water or beef broth to the pan, 1-2 cups. Return roast to the oven and cook for another 2 1/2 hours.
• Roast should be falling apart after 4 hours. If it is falling apart after 3 you can remove from oven at this point.
• Remove Roast to a serving platter, with a slotted spoon remove as much of the onions and carrots as possible. Cover with aluminum foil and set aside while you make the gravy.

gravy

• Pulverized 4 or 5 gingersnap cookies in a food processor or blender.
• Place a strainer over a 3quart saucepan drain the juices from the roast through the strainer into the pan. Discard leftovers in the strainer.
• Bring juices to a soft boil. You should have at least 2 cups of gravy juice leftover from roasting. Stir in gingersnap flour and whisk until starts to thicken. Remove from heat and drizzle a couple spoonfuls over the roast. Serve the rest on the side.