Gingersnap Pot Roast

Ingredients

    4 lb piece of pot roast, I use whatever is on sale
    2 c all-purpose flour, enough to roll meat in
    salt and pepper, to taste
    3 Tbsp oil, enough in bottom of large pot to brown meat in
    2 medium onions, chopped and held on side
    1 c ketchup
    2 Tbsp brown sugar
    3/4 c white vinegar
    1 bag(s) gingersnap cookies

Directions

• Roll meat in flour.

• Brown on all sides in an exceedingly pot (not Teflon coated pot).

• When halfway done add onions and still brown.

• Once all brunette, cowl with "BOILING" water, (if you add cold water it'll create the meat tough).

• Add 3/4 cup white vinegar, a pair of Tbsp sugar, and one cup tomato ketchup.

• Let meat simmer for 2-3 hours

• Remove meat, strain onions out of water and throw out.

• Put liquid into pot.

• Add 0.5 the box of the cooky cookies. additional are often added till you get the correct consistency.

• Remember, additional water suggests that additional gingersnaps to form it thicker. I sometimes give a minimum of one package reckoning on what proportion water there's. they will be crushed or whole as they're going to dissolve when some minutes.

• If it's too thick, add 1/4 cup of water at a time till you have got your required consistency of gravy.

• Once gravy thickens up, place the meat back within the sauce and let it sit for an additional half-hour.

• Side dish with this we've got mashed potatoes and inexperienced beans. i like the gravy.

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