Rub salt and pepper on the beef roast.

Place the roast in a covered dish or a baggie.

Combine sliced onions, sugar, cloves, bay leaves, sliced lemon, vinegar, and water in a bowl.

Pour the marinade over the roast, ensuring it's submerged.

Refrigerate for 2 to 3 days, turning occasionally.

Puncture the meat with a fork to help the marinade penetrate.

Remove the roast from the marinade and reserve the marinade.

Heat shortening in a Dutch oven or heavy pan.

Brown the roast on all sides in the hot shortening.

Strain the reserved marinade and add it to the pan with the roast.

Cover and simmer for 2 1/2 to 3 hours, or until the roast is tender.

Remove the roast from the pan and set aside.

Skim the fat from the surface of the sauce.

Add crumbled gingersnap crackers to the sauce, stirring frequently, until it thickens.

Simmer for approximately 5 minutes to thicken the sauce.

Slice the roast and spoon the sauce over the slices.

Serve with dumplings and red cabbage if desired.