In a large non-reactive container or heavy-duty zip-top bag, combine the red wine vinegar, water, sliced onions, bay leaves, and whole cloves. Then add the beef chuck roast, making sure it is mostly covered by the liquid. Cover and refrigerate for 24 hours, or up to 3 days if you want a deeper flavor.

After marinating, remove the beef from the liquid and set the liquid aside. Place the beef in a 6-quart slow cooker. Next, strain the marinade through a fine mesh sieve to remove the whole spices. Pour the strained liquid over the beef.

Cover the slow cooker and cook on low for 8 hours until the beef is fork-tender.

When the beef is done, move it to a cutting board and tent it with foil. Pour the cooking liquid into a saucepan over medium heat. Whisk in the crushed gingersnap cookies and brown sugar. Simmer for 8 to 10 minutes until the gravy thickens.

Slice the beef against the grain and serve it over egg noodles, spooning the gingersnap gravy on top.