Spiced German Pot Roast

By CarolM-2

Ingredients

• 2 Tbsp. shortening
• 4 lb. beef chuck pot rast. (or top, bottom round or rump)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup water
• Spicy gravy--see below.

Preparation

Step 1

Melt shortening in dutch over; brown meat over med heat, about 15 minutes. season with salt and pepper.
Reduce heat; add water to pot and cover tightly. Simmer on top of range, or in a 325 degree oven for 3 hours, or until tender. Place meat on warm platter and keep warm while making the gravy.
Pour drippings into a bowl...leaving brown particles in pan.
Let fat rise to top of drippings, skim off fat, reserving 1/4 c. Place reserved fat into pan. Blend in 1/4c flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Measure meat juice, add water to measure 4 cups liquid and stir into flour mixture. Heat to boiling, stirring constantly; boil and stir 1 min.
Stir in 2 cloves garlic, crushed; 1 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 tsp. ginger, 1/4 c. ketchup and 2 Tbsp. vinegar. Reduce heat and simmer 10 minutes, stirring occasionally.