Ingredients:
 
3 pounds roast
3 bay leaves
3/4 cup vinegar
3/4 cup brown sugar
14 ounces ketchup
1 large onion, chopped
1 tablespoon pickling spice
30 gingersnaps
 
Directions:

Put all ingredients in crock pot. Add enough water to cover meat.

Cook on LOW for 6 to 8 hours.

Remove meat and slice into even pieces.

Put gravy through a food mill.

Put meat back into gravy and serve.