Gingersnap Pot Roast Recipes

GINGERSNAP POT ROAST

Gingersnap Pot Roast image

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...

Provided by Debbie Lupinacci

Categories Roasts

Time 4h

Number Of Ingredients 9

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

Steps:

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.

GINGERSNAP POT ROAST

Gingersnap Pot Roast image

Make and share this Gingersnap Pot Roast recipe from Food.com.

Provided by Saturn

Categories Roast Beef

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs beef chuck roast
1 tablespoon oil
1 cup water
8 gingersnaps, crumbled
2 tablespoons red wine vinegar
1 teaspoon beef bouillon, granules
1/8 teaspoon red pepper, ground
3 medium sweet potatoes, peeled & quartered
3 medium carrots or 2 parsnips, cut into 1/2-inch pieces
1 bay leaf

Steps:

Trim fat from roast. Cut if necessary to fit crock-pot.
In large skillet brown roast on all sides in hot oil.
In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
Pour gingersnap mixture over meat.
Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.

Nutrition Facts : Calories 334.4, Fat 12.8, SaturatedFat 5, Cholesterol 112.3, Sodium 222.2, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 37.3

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