Ginger Snap Pot Roast Recipe

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Ginger Snap Pot Roast

Debbie Lupinacci


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 aint broke don't fix it. I stick to the recipe myself. Enjoy it, let me know how you like it.

★★★★★ 1 vote
4 to 5
1 Hr
3 Hr


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


1Roll meat in flour and brown on all sides in pot (not Teflon coated pot), 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***
2Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough".
3Add 3/4 cup white vinegar
Add 2 Tbls brown sugar
Add 1 cup ketchup
4Let meat simmer for 2-3 hours
5Remove meat, strain onions out of water and throw out.
***I skim the onions our so as we don't have to dirty another pot to collect the juice use your own judgement***
Put water back into pot and add gingersnap cookies.
Remember, more water means more gingersnaps to make it thicker.
I usually throw in at least one package depending how much water there is.
They can be crushed or whole as they will dissolve after a few minutes.
6Once gravy thickens up put meat back in sauce and let it sit for another 30 minutes.
7Side dish with this we have mashed potatos and green beans. I love the gravy

About this Recipe

Course/Dish: Beef, Roasts
Hashtags: #Ginger, #pot, #roast, #snap