Sauerbraten

I've made this several times.
It always comes out good and
everybody really likes it.

Ingredients:
4 to 5 pound round/rump roast
1/2 cup oil
1/2 cup chopped onion
2 teaspoons salt
2 tablespoons mixed pickling spices
1 cup red wine vinegar
3 cups water
1/2 cup packed brown sugar
12 gingersnap cookies, crushed.

Directions:
Brown roast in heavy skillet.
Pour off oil and add onion,
salt, spices, vineger, water, and sugar.
simmer 3 to 4 hours, until meat is tender.
Remove meat and keep warm.
Strain liquid and measure 4 cups
of broth into the skillet. Add gingersnaps.
Cook and stir until smooth and slightly thickened.