I found this recipe over at Dinners For A Year and just had to try it. DH was a little more skeptical, when asked if he thought he would like the ginger snap gravy, his response was "well, there's always ketchup" but I am happy to report that he ate this last night and the ketchup bottle was never opened! we both really liked this pot roast and will definitely be making it again!
4 pound eye round roast or rump roast1 tablespoon olive oil
1 large sweet onion, finely chopped
3 garlic cloves, chopped
2 tablespoons ginger root, grated
1 tablespoon chili powder
1 teaspoon nutmeg
1 teaspoon pepper
1/3 cup flour
3 cups beef broth
2 teaspoons beef bouillon
1/2 cup sour cream
1/2 cup ginger snap crumbs
2 tablespoons brown sugar
Heat oil in a large pan over medium high heat, brown roast on all sides then transfer to crock pot.
Reduce heat to medium and cook onions until softened, add garlic, ginger, chili powder, nutmeg, beef bouillon, sugar and pepper and cook for about a minute
Sprinkle flour over mixture and cook for another minute
Add beef broth and cook for another minute
Pour mixture over roast, cover and cook on low for 9 - 10 hours, until meat is tender
Remove meat and add sour cream and ginger snap crumbs, season to taste
1 comment:
Thanks for giving my recipe a try and posting it on your blog. I am glad you and your husband liked it, and I do like ketchup with pot roast on occasion.
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