1 4-Lb. Chuck roast
2 Cups Wine Vinegar
2 Cups Water
2 Tsp. Salt
1/4 Tsp. Black pepper
3 Tbsp. Onion powder
5 Bay leaves
7 Whole cloves
2 Tbsp. Celery flakes
1/4 Tsp. Thyme leaves
1 Tsp. Mustard seed
1/2 Cup Sugar
19 Dark old-fashion gingersnaps, crushed
1/4 Cup Seedless raisins

Combine vinegar, water, salt, pepper, onion powder, bay leaves, cloves, celery flakes, thyme leaves and mustard seed to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover; let stand at least 2 hours. Add sugar. Simmer over low heat 3 hours or until tender. Remove meat to platter. Keep hot. Strain liquid to remove spices. Return liquid to cooking pan; stir in gingersnap crumbs and raisins; cook, stirring until thick. Serve with potato dumplings.

Serves 4 to 6

Potato Dumplings

2 Cups Riced potatoes (3 medium-sized potatoes)
2 Egg, beaten
1/2 Cup Dry breadcrumbs
1/8 Tsp. Onion salt
1/4 Tsp. White pepper
1/2 Tsp. Salt
All purpose flour

After potatoes are boiled, peel and put through potato ricer or coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the consistency is that of dough, but not too sticky. Roll into 1-1/2 inch balls. Gently drop into boiling salted water. Cook 8 minutes or until dumplings change in appearance and begin to look fluffy.