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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Cooking for family and friends is a favorite pastime. People always seem to look forward to this tender beef roast with traditional tangy gravy.—Howard Koch, Lima, Ohio Ingredients:
2-1/2 cups water |
1-1/2 cups red wine vinegar |
2 medium onions, sliced |
1 carrot, finely chopped |
1 celery rib, finely chopped |
8 whole cloves |
4 bay leaves |
1/2 teaspoon whole peppercorns |
1 beef rump roast or eye of round (about 3 pounds) |
1/4 cup butter, cubed |
gingersnap gravy: |
1/2 cup water |
2 tablespoons sugar |
1/2 cup gingersnap crumbs (about 12 cookies) |
Directions:
1. In a 4-cup glass measure, combine the water and vinegar; pour half into a saucepan. Divide each of the vegetables and seasonings between both mixtures. Bring mixture in saucepan to a boil; cool to room temperature. Cover and refrigerate mixture in glass measure.
2. Place beef in a large resealable plastic bag; add cooled vinegar mixture and turn to coat. Place in a baking dish. Refrigerate for 2 days, turning occasionally.
3. Drain beef, discarding marinade and vegetables in bag; pat roast dry. In a Dutch oven, brown roast in butter on all sides. Add reserved vinegar mixture; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
4. For gravy, remove roast and keep warm. Strain cooking liquid, discarding vegetables and seasonings. Measure 1-1/2 cups of the cooking liquid; add to saucepan. Add water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat. Add gingersnap crumbs; simmer until gravy thickens. Serve with roast. Yield: 8 servings.
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