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
Directions
- Roll meat in flour.
- Brown on all sides in an exceedingly pot (not Teflon coated pot).
- When halfway done add onions and still brown.
- Once all brunette, cowl with "BOILING" water, (if you add cold water it'll create the meat tough).
- Add 3/4 cup white vinegar, a pair of Tbsp sugar, and one cup tomato ketchup.
- Let meat simmer for 2-3 hours
- Remove meat, strain onions out of water and throw out.
- Put liquid into pot.
- Add 0.5 the box of the cooky cookies. additional are often added till you get the correct consistency.
- Remember, additional water suggests that additional gingersnaps to form it thicker. I sometimes give a minimum of one package reckoning on what proportion water there's. they will be crushed or whole as they're going to dissolve when some minutes.
- If it's too thick, add 1/4 cup of water at a time till you have got your required consistency of gravy.
- Once gravy thickens up, place the meat back within the sauce and let it sit for an additional half-hour.
- Side dish with this we've got mashed potatoes and inexperienced beans. i like the gravy.
source http://recipetocooking.blogspot.com/2019/03/gingersnap-pot-roast.html
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