1 4-to-5 pound pot roast(chuck, round, or rump)
1/4 cup vegetable oil
1/2 cup chopped onion
2 teaspoons salt
2 tablespoons mixed pickling spices
1 cup red wine vinegar
3 cups water
1/2 cup firmly packed brown sugar
12 gingersnaps, crumbled


Brown pot roast slowly on all sides in oil in a heavy kettle or Dutch oven. Pour off excess oil. Add next 6 ingredients. Simmer 3 to 4 hours, or until tender. Remove meat; keep warm. Strain liquid left in kettle; measure 4 cups. Add gingersnaps. Cook and stir until smooth and slightly thickened. (If a thicker gravy is desired, stir in 3 tablespoons of flour blended with 1/3 cup cold water.) Cook, stirring often, 5 minutes


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