How to make it

  • Marinate the roast for 3-4 days (I do it the full 4 days) in mixture of: burgundy, lemon juice, water, onion, nutmet, peppercorns, bayleaves, thyme, cloves and parsley.
  • Remove meat from marinade and strain marinade. Set 2 cups of the reserved marinade aside. Dredge roast in flour and saute in a little oil in a dutch oven. Add the sliced carrots, quartered onions, ketchup and 1 cup of the reserved marinade.
  • Cover and simmer 3-4 hours. Remove meat. Strain sauce and return to pot. Add: gingersnaps, sugar, 1/2 c. red wine, another cup of the reserved marinade and raisins. Bring to boil and cook until sauce is thickened.
  • Serve with sweet and sour red cabbage, potato dumplings (mix is as good as homemade) or potato pancakes, and applesauce.
  • NOTE 1: I sometimes stir a little sour cream into the sauce just before it is ready to serve. Makes it extra yummy.
  • NOTE 2: Use Pamela's Spicy Ginger Cookies instead of gingersnaps and cornstarch in place of flour to make this GF.

Reviews & Comments 4

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  • lasaf 9 years ago
    I would love to try this. I only drink wine that tastes like koolaid, or a good pinot noir. Please tell me what brand of burgundy that you use. I know you should only use wine that you would drink, but that would mean I would have to buy and drink a few bottles before I found one that I liked. Please help. Thanks. L.
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    " It was excellent "
    minitindel ate it and said...
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  • lincolntoot 9 years ago
    This sounds rich and yummy. I love to get recipes together during the week for the weekend - thanks!
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    " It was excellent "
    tnjazmyn ate it and said...
    Wow! What an awesome heritage and recipe. I have just printed this so I can take to the store tomorrow and try with the potato dumplings. I will let you know the end result! Thank you for sharing!
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