Place meat in a deep glass or other ceramic dish, preferably one with a lid. In a large bowl, combine all ingredients except the gingersnaps. Pour over the meat. Cover and refrigerate for anywhere between 24-36 hours. Turn the meat over several times while it's marinating.

Place the beef in a crockpot/slow cooker, and pour 1 cup of the marinade over the top. Cover, and cook on low for about 8 hours. Remove meat to a cutting board, and return any juices to the pot. Let the meat sit for about 5 minutes, then slice.

Turn the control to high. Add about 12 gingersnaps to the pot, and whisk to dissolve. Continue cooking for about 10 minutes, or until good and hot. Serve immediately over the beef.

*Make sure you allow enough time for this recipe! It needs time to marinate and cook.

-SIDE DISH-

POTATO PANCAKES

1- 1 1/4 lbs. potatoes
2 eggs
1 1/2 Tbsp. flour
3/4 tsp. salt
1-2 tsp. grated (or very finely chopped) onions
oil for frying
sour cream and applesauce (optional)

Preheat the oven to 200 degrees.

Peel and grate the potatoes, using a food processor or a hand grater. Using paper towels, try and squeeze out as much moisture as possible. Place in a large bowl. In a small bowl, beat the eggs, and add to the potatoes. Add the flour and salt to the mixture, stirring to combine. Add the onions and stir.

In a large, nonstick skillet, heat enough oil to fry about 3 pancakes at a time. With a large spoon, drop a spoonful of the potatoes into the hot oil, and press to form a pancake shape. Fry until browned on one side, flip, and continue frying. Drain on paper towels, and keep warm on a paper-towel-lined baking sheets in the oven until all pancakes are made. Serve topped with sour cream or applesauce, if desired.