Sauerbraten (simple & authentic) with Gingersnap Gravy

Marinate the roast for two-four days in the water / vinegar / pickling spices / bay leaves. If you wish for a stronger flavor, use white vinegar. Apple cider vinegar will give the meat a milder flavor with the same tenderness. Flip the roast over twice a day. After marination, strain and discard the spices. Put roast in roasting pan. Add about 1/2 of the marinade to the roasting pan. Cover and bake at 325-350 for 3 hours. (Or put in crock-pot on low for 10 hours) Add more marinade if needed. Let the roast settle before slicing. Add the prepared gravy (see below) to the sliced roast pieces. GRAVY DIRECTIONS Crush the ginger snap cookies in a plastic bag. Then add some water to the bag and continue until you have ginger snap mush. Place remaining marinade in a saucepan on low. Add ginger snaps until thick. Use gravy master or kitchen bouquet if you wish the gravy to be darker. An immersion blender will help you with the thicker chunks of ginger snaps.