Combine 2 cups water, oil, vinegar, onion, lemon, salt, bay leaves, and cloves in large non-reactive saucepan. Bring to a boil. Cool slightly.
Place beef roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate overnight or up to 24 hours.
Remove beef from marinade; strain and reserve marinade. Dry sides of beef with paper towel. Heat large stockpot on medium heat until hot. Brown each side of roast for 2–3 minutes.
Place beef in a large roasting pan; add reserved marinade to roasting pan, cover with aluminum foil. Roast in a 325 degree oven for 1-1/4 to 1-3/4 hour. Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium.
Transfer roast to carving board, reserving liquid. Tent loosely with aluminum foil. Let stand 15–20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)
In the same stockpot, add liquid from roast, 1/2 cup water, sugar, and gingersnaps; bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved. Whisk the flour into 1/2 cup cold water.
Add this flour slurry to sauce pan; cook on medium to medium high heat 6–8 minutes to thicken. Stir in browning & seasoning sauce and pepper. Keep warm.
Carve roast into thin slices. Ladle sauce over beef. Serve with boiled red potatoes and braised red cabbage.
Recipe and photo reprinted with permission from the Wisconsin Beef Council (www.beeftips.com).