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  Pot Roast With Ginger Snap Gravy

Submitted by: Stu Einstein (StuEmc2 on HOL)
 
Ingredients:
  • 3-4 lb. Roast 
     
  • Butter / Margarine / ICB 
     
  • Medium Onion 
     
  • Small can Tomato Sauce 
     
  • 1 packet Beef Bouillon (low sodium is fine) 
     
  • Gravy Master 
     
  • Salt 
     
  • Pepper 
     
  • 1 Bay Leaf 
     
  • Water 
     
  • Ginger Snaps
Preparation:
  • Brown roast fat side down in butter / margarine
  • Brown onion (sliced or cut)
  • Add one small (juice) glass water and scrape bottom of pan
  • Cover meat 1/2 way with water and tomato sauce
  • Add beef bouillon, 2 Tsp Gravy Master, salt & pepper to taste, and 1/2 bay leaf 
  • Simmer 1-1/2 to 2 hours (adding water to keep meat half covered) 
  • Add at least 12 crushed ginger snaps and stir until dissolved
  • Simmer 1/2 hour -- remove meat and slice
  • Strain gravy to remove ginger snap residue
Comments:
Great served with mashed potatoes (or rice) and cooked baby carrots. I usually use about 20 ginger snaps to give the gravy extra flavor.
 
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