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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!”
3hrs 30mins

Ingredients Nutrition


  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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