How to make it

  • HEAT oven to 350° F. Brown sliced onions in 4 tablespoons shortening, in a large skillet, over medium heat until golden brown.
  • MELT 4 tablespoons shortening in roaster and brown roast on all sides.
  • MIX cider vinegar, meat marinade, pickling spice, black pepper and beef broth. Top meat with onions and marinade. Cover and braise in oven 2-1/2 to 3 hours or until meat is fork-tender or reaches an internal temperature of 165° F, basting every hour. Remove roast from oven. Allow meat to rest for 15 minutes before carving.
  • STRAIN drippings to remove spices, reserving some of the onions if desired. Add water to drippings to measure 2-1/2 cups. Pour into saucepan, adding gingersnap crumbs if using, and bring to a boil. Blend 1/2 cup cold water and 1/3 flour in a small bowl. Reduce to a simmer. Whisk flour mixture into drippings, stirring constantly, until thickened. Stir in reserved onions if using. Season to taste with salt and pepper. Carve roast and serve with gravy.

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  • snomama 10 years ago
    OH I agree this is just Yummy! FiVe FoRkS!!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
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