|Carolina Pot Roast with Ginger Snap Gravy|
The other night I attended a movie screening for Two Angry Moms by the SlowFood of Northern New Jersey group so dinner needed to be made in advance for my family. Carolina Pot Roast with Ginger Snap Gravy turned out to be a delightful dinner. A very flavorful gravy highlighted with crushed ginger snaps and tender shredded beef on top of wide egg noodles was a satisfying and delicious winter time dinner.
The meal received 4 thumbs up from my family. I also gave it an enthusiastic thumbs up when I had it for lunch the next day. I love leftovers for lunch. For a no-brainer of a meal, try this recipe. You won't be disappointed.
Carolina Pot Roast with Ginger Snap Gravy
adapted from a recipe inThe 150 Best Slow Cooker Recipes by Judith Finlayson
serves about 6
4 pound eye round roast or rump roast
1 tablespoon olive oil
1 large sweet onion, finely chopped (Maui or Vadalia)
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, low salt
2 teaspoons beef bouillon
1/2 cup sour cream
1/2 cup ginger snap crumbs
2 tablespoons brown sugar
Wide egg noodles, cooked and drained
Heat oil in a large saute pan over medium high heat. Brown roast on all sides. Transfer to crock pot. Reduce heat to medium and saute onions until softened, about 5 minutes. Add garlic, ginger, chili powder, nutmeg, beef bouillon, 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. If the gravy seems to thick, add a little hot water. Season with salt and pepper to taste. Serve over noodles.