Gingersnap Pot Roast


    4 lb piece of pot roast, I use whatever is on sale
    2 c all-purpose flour, enough to roll meat in
    salt and pepper, to taste
    3 Tbsp oil, enough in bottom of large pot to brown meat in
    2 medium onions, chopped and held on side
    1 c ketchup
    2 Tbsp brown sugar
    3/4 c white vinegar
    1 bag(s) gingersnap cookies


  • Roll meat in flour.
  • Brown on all sides in an exceedingly pot (not Teflon coated pot).
  • When halfway done add onions and still brown.
  • Once all brunette, cowl with "BOILING" water, (if you add cold water it'll create the meat tough).
  • Add 3/4 cup white vinegar, a pair of Tbsp sugar, and one cup tomato ketchup.
  • Let meat simmer for 2-3 hours
  • Remove meat, strain onions out of water and throw out.
  • Put liquid into pot.
  • Add 0.5 the box of the cooky cookies. additional are often added till you get the correct consistency.
  • Remember, additional water suggests that additional gingersnaps to form it thicker. I sometimes give a minimum of one package reckoning on what proportion water there's. they will be crushed or whole as they're going to dissolve when some minutes.
  • If it's too thick, add 1/4 cup of water at a time till you have got your required consistency of gravy.
  • Once gravy thickens up, place the meat back within the sauce and let it sit for an additional half-hour.
  • Side dish with this we've got mashed potatoes and inexperienced beans. i like the gravy.


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