gingersnap pot roast

Name: Gingersnap Pot Roast
Prep time: 1 h
Cook time: 3 h
Yield: 4
Cuisine: American
Ingredients: 4 pound(s) piece of pot roast, I use whatever is on sale; 2 cup(s) all-purpose flour, enough to roll meat in; - salt and pepper, to taste; 3 tablespoon(s) oil, enough in bottom of large pot to brown meat in; 2 medium onions, chopped and held on side; 1 cup(s) ketchup; 2 tablespoon(s) brown sugar; 3/4 cup(s) white vinegar; 1 bag(s) gingersnap cookies

(3 RATINGS)

593 Pinches 12 Photos

Debbie Lupinacci

Deerfield Beach, FL

Updated on Dec 15, 2018

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.

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Gingersnap pot roast sliced on a plate with gravy.

Blue Ribbon Recipe

A pot roast in the winter is such a comforting dinner, and this gingersnap pot roast is delicious. Browning the sides locks 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

prep time 1 Hr

cook time 3 Hr

method Stove Top

yield 4 to 5

Ingredients

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

How To Make gingersnap pot roast

Step 1

Roll meat in flour.

Step 2

Brown on all sides in a pot (not Teflon coated pot).
Step 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***
Step 4

Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
Step 5

Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
Step 6

Let meat simmer for 2-3 hours.
Step 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***
Step 8

Put liquid back into pot.
Step 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.
Step 10

Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
Step 11

Side dish with this we have mashed potatoes and green beans. I love the gravy.
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