Prep Time
20 Mins
Cook Time
2 Hours 30 Mins
Marinate Time
8 Hours
8 servings

How to Make It

Step 1

Tie pickling spice in a cheesecloth bag.

Step 2

Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add roast. Cover or seal, and chill 8 hours, turning occasionally.

Step 3

Remove roast from marinade, reserving marinade.

Step 4

Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.

Step 5

Discard spice bag and bay leaves. Remove roast, reserving drippings in pan; slice and keep warm.

Step 6

Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly, 2 minutes. Pour mixture through a colander into a bowl. Press vegetables through colander with back of a spoon. Serve gravy with roast.

Ratings & Reviews

MIJenn's Review

January 24, 2011
What a delight on a snowy winter's night! I made this recipe in the slow cooker (5 hours on High for a four pound roast), and served it with cheese & carmelized onion spaetzle as well as red cabbage. It felt like I was channeling my inner German grandma.