In a large heavy Dutch oven, heat oil and brown roast. Remove meat and discard oil.
In the same Dutch oven over medium heat, melt 2 tablespoons of butter. Add onion, carrot, thyme sprigs, 2 garlic cloves and bay leaf. Cover and cook for 5 minutes.
Add roast, lean-side down, and cook until sizzling. Place in oven, cover and roast for about 75 minutes, or until it tests done on a meat thermometer. (170 degrees is considered well-done.)
Remove roast to a heated platter and tent with foil to keep warm while making sauce.
In the stockpot, combine ginger, wine, chicken stock, and crumbled gingersnaps. Simmer while stirring for 8 minutes. Add whipping cream and cook for 8 more minutes. Strain and add minced thyme.
Slice roast and arrange on platter. Pour some of the sauce over slices and pass the remainder. Garnish with fresh thyme sprigs.
NOTE: 1-1/2 teaspoons dried thyme can be substituted for fresh thyme.
SERVES: 4 - 6