Real Recipes From Real Home Cooks ®

gingersnap pot roast

(3 ratings)
Blue Ribbon Recipe by
Debbie Lupinacci
Deerfield Beach, FL

My grandmother used to make this for us kids when we were younger. She has given us kids the recipe so that we can put our own spin on it. But like I say if it ain't broke don't fix it. I stick to the recipe myself. Enjoy it, let me know how you like it.

Blue Ribbon Recipe

A pot roast in the winter is such a comforting dinner and this gingersnap pot roast is delicious. Browning the sides lock in the juices and it picks up the onion, vinegar and ketchup flavors it cooks in. The gravy is fantastic. Adding gingersnap cookies creates a gravy that's savory, spicy, and lightly sweet. Serve with mashed potatoes and you have a hearty, stick to your ribs dinner.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 to 5
prep time 1 Hr
cook time 3 Hr
method Stove Top

Ingredients For 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 md
    onions, chopped and held on side
  • 1 c
  • 2 Tbsp
    brown sugar
  • 3/4 c
    white vinegar
  • 1 bag
    gingersnap cookies

How To Make gingersnap pot roast

  • Rolling meat in flour.
    Roll meat in flour.
  • Searing the meat in a Dutch oven.
    Brown on all sides in a pot (not Teflon coated pot).
  • Adding onions to the meat.
    When halfway done add onions and continue to brown. ***Please use care while doing this step as I have watched my mom turning the meat over and it fell off the fork and splashed the oil on her face***
  • Pouring boiling water into the pot.
    Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
  • Adding ketchup to the pot.
    Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
  • Meat simmering on the stove.
    Let meat simmer for 2-3 hours.
  • Straining the onions.
    Remove meat, strain onions out of water and throw out. ***I skim the onions out so as we don't have to dirty another pot to collect the juice use your own judgement***
  • Adding liquid back to the pot.
    Put liquid back into pot.
  • Adding gingersnaps to the liquid.
    Add half the box of the gingersnap cookies. More can be added until you get the proper consistency. Remember, more water means more gingersnaps to make it thicker. I usually throw in at least one package depending on how much water there is. They can be crushed or whole as they will dissolve after a few minutes. If it's too thick, add 1/4 cup of water at a time until you have your desired consistency of gravy.
  • Placing meat back into the gravy.
    Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
  • Pouring the gravy over the pot roast.
    Side dish with this we have mashed potatoes and green beans. I love the gravy.