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Recipe by Southern Living November 1998

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Recipe Summary

prep:
20 mins
cook:
2 hrs 30 mins
marinate:
8 hrs
total:
10 hrs 50 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Tie pickling spice in a cheesecloth bag.

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  • 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.

  • Remove roast from marinade, reserving marinade.

  • 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.

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

  • 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.

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