In a large pot, combine the red wine vinegar, water, onion, carrots, celery, garlic, black peppercorns, cloves, bay leaves, and sugar. Bring to a boil over medium heat. Remove from heat and let cool completely. Place the beef roast in a dish, pour the cooled marinade over it, cover with plastic wrap, and refrigerate for 2-3 days, turning the meat daily.

After marinating, carefully remove the beef from marinade, allowing excess liquid to drip off. Pat the meat dry with paper towels. Strain the vegetables from the marinade, discarding the solids but reserving the liquid.

In a large Dutch oven, heat oil or butter over medium-high heat. Add the beef roast, searing it on all sides for 3-4 minutes until golden brown. Remove roast and set aside.

Using the same Dutch oven, add the strained vegetables and sauté for about 5 minutes until tender and fragrant.

Return the seared beef to the pot, pouring in reserved marinade to cover halfway. Cover with the lid and simmer for 2.5 to 3 hours, or until fork-tender.

Once cooked, transfer the beef to a cutting board and tent with foil to rest. Strain the cooking liquid into a saucepan, discarding solids. Return liquid to the pot, add crushed gingersnap cookies, and simmer for 5-10 minutes, adjusting seasoning.