Based on a recipe at Basic recipes.
3 - 4 pound roast dribble of olive oil 3 - 4 bay leaves 3/4 cup of apple cider vinegar 3/4 cup of brown sugar 14 ounces of catsup 1 large onion, chopped 1 tablespoon of pickling spice 30 ginger snaps The volume of the recipe will be very full for a standard stock pot. Use a larger one if you have one. Brown meat on all sides in dribble of olive oil. Put all ingredients in pot. Put enough water to cover meat. Cook on low for 6 to 8 hours. Remove meat; slice. Remove bay leaves. Put remaining gravy through food mill or blender. Put meat back into gravy.