Directions:
- Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day.
- Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides. Add reserved marinade to pan; cover and simmer for 3 hours or until tender.
- Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil. Add gingersnaps; cook and stir until thickened. Serve with noodles or dumplings. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 699.55 Kcal (2929 kJ) | ||
| Calories from fat | 297.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.05g | 51% | |
|---|---|---|---|
| Cholesterol | 277.77mg | 93% | |
| Sodium | 1361.46mg | 57% | |
| Potassium | 1038.24mg | 22% | |
| Total Carbs | 7.23g | 2% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 88.33g | 177% | |
| Vitamin C | 1mg | 2% | |
| Iron | 11.7mg | 65% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 174.76 Kcal (732 kJ) | ||
| Calories from fat | 74.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 51% | |
|---|---|---|---|
| Cholesterol | 69.39mg | 93% | |
| Sodium | 340.11mg | 57% | |
| Potassium | 259.36mg | 22% | |
| Total Carbs | 1.81g | 2% | |
| Sugars | 0.85g | 14% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 22.07g | 177% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 2.9mg | 65% | |
| Calcium | 12.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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