Brown sliced onions in 2 tablespoons Butter Flavor Crisco until golden brown.
Add vinegar, brown sugar, cloves, peppercorns, bay leaves and cookies. Bring to a boil.
Add 1 cup water then cool to room temperature. Put meat in smallest possible container so marinade will cover.
Pour cooled marinade over beef adding more water to cover if necessary. Cover with plastic wrap.
Marinate for 3 days turning meat 1-2 times per day. After 72 hours of marinating, remove meat from juice (reserve the juice). Pat dry with paper towel.
Preheat oven to 350 degrees F.
Melt 6 tablespoons Butter Flavor Crisco in a large skillet and brown roast on all sides.
Place in roasting pan and roast, uncovered for approximately 2 1/2 hours or until internal temperature reaches 165 degrees F. Let meat rest 20 minutes before carving.
FOR THE SAUCE:
During the last hour of roasting the meat, bring marinade to a boil until reduced by half. Strain, add 1/2 cup sour cream and 1/2 cup golden raisin.
Recipe reprinted by permission of Crisco®. All rights reserved