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“I don't know if it's really German version or not...but we like it! Prep time does not include 48 hour marinating time!”
READY IN:
3hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In med saucepan, combine the first 8 ingredients; bring to boil. Place roast in glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with a paper towel. In a dutch oven, brown the roast on all sides in butter. Strain marinade; discard veggies and seasonings. Add marinade to dutch oven. Cover and simmer until meat is tender, about 3 hours.
  2. Gravy.
  3. Remove 1 1/2 cups of pan juices to a skillet; add water and sugar, bring to a boil. Gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast.

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