Thursday, December 25, 2008

Gingersnap Pot Roast with Dumplings

Gingersnap Pot Roast

My mother-in-law gave me this recipe many years ago. I made it once for a boss/friend of mine who was a gourmet cook. I caught him in the kitchen after dinner spooning the gravy directly out of the pan. Easy and tasty!

Pot Roast:
Beef Pot Roast, plan to cook it 1/2 hour per pound.
Olive oil
12-16 gingersnap cookies, crumpled
1 onion sliced thin
3-4 tbls. vinegar
Dahs of clove

1 cup flour
1 tsp. salt
2-1/2 tsp. baking powder

Heat oven to 300 degrees. In a dutch oven/roaster that can be placed in the oven AND used on the stove (I have a Pyrex/Correlle one that's probably considered an antique by now), heat the oil and brown the roast.

Drain any remaining oil, add onions, add enough water (hot water if using a glass pot) to cover the roast 3/4 of the way, salt/pepper the top of the roast. Add the cloves and crumpled cookies to the water and give it a stir.

Bake until internal roast temperature is 155 degrees. The liquid should be simmering. When done, move roast to a platter and cover to keep warm.

Return roaster/dutch oven to the stove top and stir and simmer until it is just before a gravy consistency. While it is simmering, mix the dumpling ingredients, addking just enough milk to make soft, but not sticky balls.

Drop the dumpling mixture into gravy by teaspoonfuls. Cook 15 minutes without peeking. (This is why I have the clear dutch oven - so I don't cheat).

When done - remove the dumplings to a serving dish, then the onions.

The gravy should be a perfect consistency without adding any thickener. (If you need to thicken it, use cornstarch). Strain gravy, serve.

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