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Add a photoServings: 12
Ingredients
- 4 to 5 pound rump or possibly bottom round roast
- Sufficient oil to barely coat bottom of pot or possibly Dutch oven
- 1 sm. onion
- 3 tbsp. cider vinegar
- Gingersnaps (for thickening gravy)
- 1/4 to 1/2 c. raisins
- Noodles
Directions
- Thoroughly brown all sides of pot roast in oil. Cut onion into slices and add in to pot. Meanwhile, bring about 4 c. of water to boil. Add in water to pot (about halfway) but don't cover meat with water. Reduce heat, add in vinegar and cover. Simmer slowly for about 3 hrs. When meat is done, remove from pot. Raise heat and bring liquid to a boil. Using a wire whisk, briskly stir in gingersnaps (start with 8 to 10) till gravy is thickened. Add in raisins. Serve with sliced pot roast and cooked noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 12 servings | |
| Calories 341 | |
| Calories from Fat 174 | 51% |
| Total Fat 19.32g | 24% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 98mg | 4% |
| Potassium 596mg | 17% |
| Total Carbs 5.06g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.41g | 2% |
| Protein 34.75g | 56% |
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