| ||
| STEP #1 PREPARE MARINADE | ||
 |
 |
|
| ASSEMBLE INGREDIENTS | Place 3 lbs Roast in Gallon Sized Plastic Bag | |
 |
 |
|
| Add 1/2 Cup Apple Cider Vinegar (Up to 1 cup may be added for more sour "bite") | Add 1 cup Burgundy | Add 4 Cloves & 2 Whole Allspice |
|
|
|
| Add 1 Tbsp Salt | Add 1 1/2 tsp Pepper | Add 1 Stalk Sliced Celery |
|
|
|
| Add 1 Sliced Carrot | Add 2 Sliced Onions | Seal Bag and Marinade in Refrigerator for 3 Days |
|
STEP
#2 REMOVE ROAST FROM MARINADE, DREDGE WITH FLOUR & SEAR | ||
|
|
|
| Heat 2 Tbsp Olive Oil in Dutch Oven | Remove Roast From Marinade & Dry with Paper Towel | |
|
|
|
| Dredge with Whole Grain Flour | ||
|
|
|
| Sear (Brown) on all Sides | Pour Marinade Over Roast & Cover | |
|
|
Place in 350° Oven for 2 1/2 to 3 hours Until Tender (Meat flakes when pricked with fork) |
| STEP #3 Remove From Oven and Place Meat on Platter | ||
|
|
|
|
||
| STEP #4 MAKE GRAVY | ||
|
|
|
| Skim Excess Fat & Blend Cooked Marinade | ||
|
|
|
| Return 3 1/2 Cups Blended Marinade to Dutch Oven | Add 2 Tbsp Whole Grain Flour (such as Spelt, Kamut, Pastry Wheat) to a Small Bowl | Add 2 Tsp Honey |
|
|
|
| Add Enough Cold Water to Make a Thin (Pourable) Paste | Add Flour Paste & Bring to Boil While Stirring | Crush Ginger Snaps to Make 1/2 Cup |
|
||
| Add Crushed Ginger Snaps to Gravy | ||
| STEP #5 Return Roast to Dutch Oven to Reheat in Gravy | ||
|
|
|
| Spoon Gravy Over Roast | Cover Roast & Heat 10 to 15 Minutes Covered | |
|
STEP #6 REMOVE ROAST & SERVE SLICED WITH GRAVY ON HEATED PLATTER | ||
|
||
| CLICK TO VIEW LARGE PHOTOS | ||
| ||
| ||