Pot Roast

2-1/2 cups water
1-1/2 cups red wine vinegar
2 med onions, sliced
1/2 lemon, sliced
12 whole cloves
6 bay leaves
1 tsp black pepper
1 tbs sugar
1 tbs salt
1/4 tsp ground ginger
1-4 lb beef rump roast
2 tbs cooking oil

Gingersnap Gravy:
1/2 cup water
2/3 cup broken gingersnap

In large bowl, mix water, vinegar, onions, lemon, cloves, bay leaves, pepper, salt, sugar, and ginger. Add roast, turning to coat. Cover and refrigerate meat about 36 hours. Turn meat at least twice daily.

Remove meat from marinade, wipe dry. Strain and reserve marinade. In a Dutch oven, brown meat in hot oil, add marinade. Cover, simmer until meat is tender, about 2 hours. Remove meat, reserve 1-1/2 cups pan juice.

In a small sauce, combine the reserved pan juices and water, add gingersnaps. Cook. stirring constantly until thick and bubbly.

Serves 10.

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Cajun Country -- New Iberia, Louisiana