Gingersnap Pot Roast

12
Debbie Lupinacci

By
@DebLup610

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
4 to 5
Prep:
1 Hr
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • 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

How to Make Gingersnap Pot Roast

Step-by-Step

  1. Roll meat in flour.
  2. Brown on all sides in a pot (not Teflon coated pot).
  3. 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***
  4. Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
  5. Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
  6. Let meat simmer for 2-3 hours.
  7. 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***
  8. Put liquid back into pot.
  9. 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.
  10. Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
  11. Side dish with this we have mashed potatoes and green beans. I love the gravy.

Printable Recipe Card

About Gingersnap Pot Roast

Course/Dish: Beef Roasts
Main Ingredient: Beef
Regional Style: American
Hashtags: #pot #roast #gingersnap



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