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Ingredients
- 1 large onion sliced
- 1 cup cider vinegar
- 1 cup water
- 1/4 cup brown sugar packed
- 1 tablespoon salt
- 12 whole cloves
- 10 mustard seeds
- 8 whole allspice
- 8 black peppercorns
- 6 bay leaves
- 4 pound chuck or rump roast
- 2 teaspoons vegetable oil
- 8 gingersnap cookies crushed
Preparation
Step 1
Combine first ten ingredients in a large Dutch oven. Add roast; cover and marinate in refrigerator for 48 hours. Remove roast from marinade, reserving marinade.
Brown roast in vegetable oil in Dutch oven. Pour reserved marinade over roast; add crushed gingersnaps. Bring to a boil; cover, reduce heat, and simmer 2 to 3 hours or until meat is tender, turning once.
Remove roast from Dutch oven and strain pan juices. Slice roast; serve with gravy.