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1
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
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2
Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
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3
Pat the bottom round dry and rub with vegetable oil and salt on all sides.
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4
Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
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5
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
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6
Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
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7
After 3-5 days of marinating, preheat the oven to 325 degrees F.
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8
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
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9
Remove the meat from the vessel and keep warm.
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10
Strain the liquid to remove the solids.
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11
Return the liquid to the pan and place over medium-high heat.
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12
Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
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13
Strain the sauce through a fine mesh sieve to remove any lumps.
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14
Add the raisins if desired.
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15
Slice the meat and serve with the sauce.
