Mock Sauerbraten

• 1 cup Italian dressing
• 1 cup water
• 6 bay leaves
• 10 whole cloves
• 6 peppercorns
• 1/8 teaspoon ground ginger
• 4 lbs rump roast
• 1/2 cup water
• 2/3 cup crumbled gingersnaps

1. In a large bowl, combine italian dressing, 1 cup water, bay leaves, cloves, peppers and ginger.
2. Add meat, turning to coat, cover and marinate in refrigerator about 24 hours turning occasionally or put marinade and meat into a large zip bag, push air out and seal.
3. In a large dutch oven, brown meat, add marinade.
4. Simmer covered 2 hours or until tender.
5. Strain liquid from meat into medium saucepan and combine with 1/2 cup water and gingersnaps, Cook stirring constantly until smooth.
6. Drizzle over meat slices or serve separately.

italian dressing, water, bay leaves, cloves, peppercorns, ground ginger, rump roast, water, crumbled gingersnaps

Taken from www.food.com/recipe/mock-sauerbraten-13530 (may not work)