Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        beef rump roast
   1      cup           dry rose wine
     1/4  cup           cider vinegar
   3      large         onions -- sliced
   2      stalks        celery -- sliced
   1      clove         garlic
   2      whole         allspice
   3                    whole         cloves -- (or 4)
   1      teaspoon      salt
     1/2  teaspoon      pepper
   3      tablespoons   flour
   3      tablespoons   water
   1      cup           crushed gingersnap cookies

Preparation:

Trim roast of all excess fat. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well. Place roast in marinade; refrigerate overnight. Pour vegetable marinade into Crock-Pot. Place marinated roast in Crock-Pot with fat side up. cover and cook on Low for 10 to 12 hours. Thirty minuts before serving, remove roast and turn to High. Make a smooth paste of flour and water; stir into Crock-Pot with gingersnaps. Cook and stir until thickened. Slice roast and return to gravy for serving.