Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx.If additional liquid is needed, add some of the reserved marinade.
You will need at least 2 and ½ cups for the sauce. Pour the liquid left in the pot into a large measuring cup and skim fat from surface.Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.Alternatively, bake in 350 degree oven for 2 hours. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over high heat. Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2 to 3 minutes longer or until the flour begins to color. Cook over moderate heat until soft and light brown (5 to 8 minutes). For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in.Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. In heavy, 5-quart dutch oven, heat the butter until bubbling stops.Strain the marinade through a fine sieve and reserve the liquid. Remove meat from marinade and pat completely dry with paper towels.Cover tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day. The marinade should be at least halfway up the sides of the roast. Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it.Remove from heat and allow to cool to room temperature. Combine all marinade ingredients, except the roast itself, in 2 to 3 quart saucepan.
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