You need about a 4 pound roast...I like rump...but round or even shoulder will do.
Make your marinade:
Into a sauce pan put
2 cups water
2 cups redwine vinegar
2 or 3 bayleaves
1 tsp peppercorns
1/2 tsp mustard seeds
2 onion sliced
1/4 tsp powdered ginger.
Bring to a boil and pour over the meat in a covered non reactive dish...plastic or glass, cover and refrigerate for at least 3 days, turn the meat at least twice a day. The old timers didn't refrigerate while marinating...but I do!

At the end of that time remove the meat, strain the marinade discarding solids.
Place the meat and enough of the marinade to come 1/2 way up the sides of the meat in a dutch oven.
Peel and slice thin a small red onion and put on top of the meat and place in a 300 oven for 3 1/2 to 4 hours, turning every 40 minutes or so.
When the meat is almost fork tender....reduce the remaining marinade to about 1/2.
Remove the meat to a platter to make the gravy.
powder gingersnaps in the blender ( or crush fine with a rolling pin) measure 1/4 cup of gingersnap powder, add 2 T flour to that and mix. Add the reduced marinade to the stuff in the Dutch oven and put it on a stovetop burner and bring to a boil, slowly stir the gingersnap flour mix into the mixture, stirring constantly, cook 3 or 4 minutes until thickened. Taste....you might want to add salt, I never do...or sugar...I sometimes do if the vinegar was very sour.
Slice meat thin and serve with gravy.
Linda c

4 lbs. beef for pot roast (bottom round, boneless chuck, or brisket)
2 tsps salt
1 tsp ginger
2 cups cider vinegar [here's where I use 1/2 cup red wine for 1/2 cup of the vinegar]
2-1/2 cups water
2 medium onions sliced
2 Tbsps mixed pickling spices
2 bay leaves
1 tsp whole black pepper
8 whole cloves
1/3 cup sugar
2 Tbsps fat

Wipe meat; rub with salt and ginger; put in large bowl. Combine remaining ingredients except fat; bring to boil and pour over meat. Cool, cover, put in refrigerator for three days; turn meat once each day.

Remove meat from pickling liquid; reserve liquid. Dry meat with paper towel. Brown meat on all sides in fat in heavy skillet. Put on rack in skillet. Add 1 cup reserved liquid and half the onions and spices from the liquid. Cover tightly and simmer very slowly for 3 ½ hours or until tender adding more liquid as needed.

Remove meat to hot platter. Strain liquid in pan and return to heat. Strain in additional
pickling liquid to make about 2 cups. Skim off any excess fat. Thicken gravy with a little flour or with 1/2 dozen crumbled gingersnaps. Serve with sliced meat. ********

On a personal note, I'm sorta with Ginger as I'm curious to know if our recipes are helping the person searching for a certain kind of recipe.