1 (4 lb.) rolled rump roast, eye of round, top or bottom round
3/4 C. cider vinegar
1 (1 oz.) pkg. meat tenderizing marinade
1 tsp. pickling spice
1/4 tsp. black pepper
1 (14.5 oz.) can beef broth
1/3 C. finely crushed gingersnap crumbs
1/2 C. cold water
1/3 C. all-purpose flour
Salt and pepper to taste
DIRECTIONS
HEAT oven to 350°F. Melt 4 Tbsp. shortening in large skillet over medium heat. Add onion slices; cook until golden brown.
MELT 4 Tbsp. shortening in roasting pan; brown roast on all sides.
MIX cider vinegar, meat marinade, pickling spice, black pepper and beef broth in small bowl. Top meat with onions and marinade. Cover; braise in oven 2 1/2 to 3 hours or until meat is fork-tender or reaches an internal temperature of 165°F, basting every hour.
REMOVE roast from oven. Allow meat to rest for 15 minutes before carving.
STRAIN drippings to remove spices, reserving some of the onions if desired. Add water to drippings to measure 2 1/2 cups. Pour into saucepan, adding gingersnap crumbs, if desired; bring to a boil. Blend 1/2 C. cold water and flour in small bowl.
REDUCE heat to simmer. Whisk flour mixture into drippings, stirring constantly, until thickened. Stir in reserved onions, if desired. Season to taste with salt and pepper. Carve roast; serve with gravy.
Nutrition
Serving size
(1/6 of recipe)
Calories 680
Calories from Fat350g
Total Fat 38g
Saturated Fat 12g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 140mg
Sodium 1380mg
Potassium 0mg
Total Carbohydrates 13g
Dietary Fiber 1g
Sugars 4g
Protein 67g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
