ArcaMax

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade. Heat olive oil in a large stock-pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with gingersnap sauce.

The Skinny: Use the leanest roast you can find. Substitute unsweetened grape juice for the red wine.