In large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.

Cover and bring to a boil.

Lower heat and simmer for 10 minutes.

Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides.

Heat a large saute pan over high heat.

Brown meat on all sides. 2-3 minutes per side.

Place meat in a non-reactive vessel and pour over cool marinade.

Place in refrigerator for 3 days.

Turn over once a day.

Preheat oven to 325.

Add sugar to the meat and marinade.

Cover and place on middle rack. Cook until tender, 3-4 hours.

Remove meat from vessel.

Strain liquid to remove solids.

Return liquid to pan over medium-high heat.

Whisk in ginger snaps.

Heat until thickened.