Gingersnap Pot Roast
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
4 lbpiece of pot roast, I use whatever is on sale
2 call-purpose flour, enough to roll meat in
·salt and pepper, to taste
3 Tbspoil, enough in bottom of large pot to brown meat in
2 mediumonions, chopped and held on side
2 Tbspbrown sugar
3/4 cwhite vinegar
1 bag(s)gingersnap cookies
How to Make Gingersnap Pot Roast
- 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.