Ingredients Jump to Instructions ↓

  1. 1 beef pot roast (4 to 5 pounds)

  2. 3 cups white vinegar

  3. 6 bay leaves

  4. 8 whole cloves

  5. 20 whole peppercorns

  6. 2 slices onion

  7. 2 tablespoons sugar

  8. 4 teaspoons salt

  9. 2 garlic cloves, peeled and halved

  10. 2 to 4 tablespoons canola oil

  11. 6 to 12 gingersnaps, crushed Noodles or dumplings

Instructions Jump to Ingredients ↑

  1. Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day. Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides. Add reserved marinade to pan; cover and simmer for 3 hours or until tender. Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil. Add gingersnaps; cook and stir until thickened. Serve with noodles or dumplings. Yield: 8 servings.


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