4 pounds of chuck pot roast 1 package of instant meat marinade 2/3 cup of white vinegar 4 whole cloves 4 peppercorns 1 onion, sliced crosswise 1 carrot, sliced crosswise 1 rib celery, sliced 2 tablespoons of vegetable oil 2 tablespoons of flour 1/3 cup of finely crushed gingersnaps (about 12 to 14) 1 bay leaf
Pour marinade into Dutch oven with tight lid. Add vinegar; blend thoroughly. Add cloves, peppercorns, bay leaf, onion, carrot and celery and blend. Place meat in marinade after piercing all surfaces deeply with fork. Marinate only 15 minutes, turning often. Cover and simmer over low heat, adding water if necessary until nearly tender, about 1 1/2 hours. Remove meat. Pass vegetable and liquid through sieve; measure. Add water to make 2 1/2 cups. Set aside. Heat oil in Dutch oven, blend in flour and brown. Reduce heat. Add puree, stirring. Return meat to pot. Cover and cook over low heat 1/2 hour until tender. Remove meat. Add crushed gingersnaps to pot juices. Blend. Cook until thickened. Serve over meat, cut in thin slices at 30 degree angle. Yield: 6 to 8 servings.
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