In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 65g butter with the oil in a casserole dish over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into casserole dish with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
Pour the marinade off from the meat, skim off the fat and strain. In a large frypan over low heat, melt remaining 65g butter with sugar. Cook and stir until golden in colour. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the casserole dish, return the pot to low heat and simmer 30 minutes. Serve.