Ingredients
- 1 Large Onion , sliced
- 1 C Cider Vinegar
- 1 C Water
- 2 Tbsp Brown Sugar
- 1 Tbsp Salt
- 12 Whole Cloves
- 10 Coriander Seeds
- 10 Mustard Seeds
- 6-8 Whole Allspice
- 6-8 Black Peppercorns
- 6 Bay Leaves
- 1 4 lb Chuck or Rump Roast
- 2 tsp Vegetable Oil
- 6-8 Gingersnaps , crushed
- 3/4 C Flour
- 1 C Water
Servings:
Instructions
- Combine onion, vinegar, water and sugar in a large Dutch oven
- Add spices
- Add roast, cover and marinate in a refrigerator for 24 - 48 hours
- Remove roast from marinade, reserving marinade
- Return roast to empty Dutch oven and brown in vegetable oil
- Pour marinade over roast
- Add gingersnaps
- Bring to a boil
- Cover and reduce heat and simmer for 2 - 3 hours turning once until meat is tender
- Place flour in heavy skillet, cook over med heat for 15 minutes until flour browns
- Gradually add water, stirring until smooth and set aside
- Remove roast from Dutch oven, set aside and keep warm
- Strain pan juices and return to Dutch oven.
- Bring to a boil
- Stir in enough of browned flour mixture to thicken gravy
- Slice roast and serve with gravy.
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