Combine all marinade ingredients, except roast, in 2-3 quart saucepan. Bring to boil over high heat. Remove and allow to cool to room temperature.
Place the beef in a zip lock bag. Pour marinade over beef. Refrigerate for 2-3 days, turning at least twice a day.
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onion.
In heavy 5 qt dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter.
Add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown, 5-8 minutes. Sprinkle 2 T. of flour over the vegetables and cook, stirring constantly 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Put roast and liquid in roasting pan. Cover tightly. Bake in 350 oven for 3 hours.
Remove roast to heated platter and keep warm. Pour liquid left in the pan into a saucepan. You will need at least 2 1/2 c for the sauce. If additional liquid is needed, add some of the reserved marinade.
Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.
Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.
Slice the roast, pour some sauce over slices.
Go to full version of