Small Beef Roast or chuck roast because it is thinner.
Water
Vinegar
Salt and Pepper on meat
Ketchup
Allspice
Cloves
Salt
Flour
Sugar
Ginger snaps
Wide Noodles (cooked until tender)

Put roast into pan. You need enough water to almost cover the meat. Salt and pepper the meat. Measure the water and to each cup of water add 2 TBS. of cider vinegar. Bring to a boil and turn to low and simmer until the meat is done. The meat will be very tender because vinegar is a tenderizer. Remove the meat to a bowl. Take the remaining broth and measure to see how much you have. You should have about 2–3 cups. If you need to add more use beef bouillon and more water. Add 1/3 of a small jar of ketchup, couple of dashes of allspice, a couple of dashes of cloves & a couple of teaspoons of sugar. To each cup of broth, you will use 2 TBS. of flour to thicken to make the sauce. Take maybe 10 ginger snaps and put under water to soften and mush them up in your hand (or you could use a bowl) and put into the sauce. I do this to taste so it may be hard for others. It is a little sweet and sour and gingery. You add the meat that has been pulled apart into pieces to the sauce. Salt and pepper & more sugar may be needed to taste. Put cooked noodles on your plate and put the sauce on top. Oh it is good! This is an old German recipe my Gramma Elmer and my Mom made.