Mock Sauerbraten - cooking recipe

Ingredients

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

Preparation

In a large bowl, combine italian dressing, 1 cup water, bay leaves, cloves, peppers and ginger.
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.
In a large dutch oven, brown meat, add marinade.
Simmer covered 2 hours or until tender.
Strain liquid from meat into medium saucepan and combine with 1/2 cup water and gingersnaps, Cook stirring constantly until smooth.
Drizzle over meat slices or serve separately.