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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Family favorite served Christmas Eve along with potato dumplings and red cabbage. Ingredients:
2 -3 lbs chuck roast |
1 carrot, diced fine |
1 onion, diced fine |
1 stalk celery, diced fine |
7 -8 peppercorns |
salt |
1 tablespoon ground ginger |
1 cup red wine vinegar |
1 cup water |
1 garlic clove |
1/2 cup sugar |
Directions:
1. Bring to boil vinegar and water. Add sugar and pour over beef roast in marinating container (Tupperware, ceramic bowl, Corning ware will all work). Add carrot, onion, garlic, celery, salt, peppercorn, and Ginger. Marinate at least three days, turning over two or three times daily.
2. Brown beef in one or two tablespoons of oil, then roast with marinating stock in 325 degree oven until done, 1 1/2 to 2 hours. Strain liquid and make gravy with stock.
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