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Combine cider vinegar, red-wine vinegar, salt, pepper, cloves, bay leaves and mustard seeds in a large bowl. Place roast in bowl; cover and refrigerate overnight, turning once.
Place roast and marinade in a slow cooker and cook on High for 6 hours or Low for 8 hours.
Remove roast to a platter and keep warm. Strain liquid from slow cooker. Stir in crushed gingersnaps until well blended. Slice roast and serve with sauce, and with mashed potatoes and salad, if desired.