Ingredients
1 tablespoon whole peppercorns1 tablespoon whole allspice1 tablespoon salt1 beef rump roast or bottom round roast (4 to 5 pounds)4 bacon strips, diced1 cup vinegar1 cup water12 whole peppercorns12 whole allspice1 large onion, sliced2 bay leaves1 jar (12 to 13 ounces) plum preserves or preserves of your choice2 gingersnaps, crushed1 cup beef broth or port wine1/2 cup all-purpose flour
Preparation
Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon.
In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender.
Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour.
Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.
