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