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Ingredientes
- 1 (3 lb.) boneless chuck roast (cut about 2" thick)
- 1/2 c. wine vinegar
- 1 bay leaf, crumbled
- 1 clove garlic, crushed
- Dash pepper
- 1 (1 3/8 ounce.) pkg. onion soup mix
- 2 gingersnaps, crushed
Direcciones
- Arrange a large sheet of heavy duty aluminum foil in a shallow baking pan. Place meat in center of foil. Pour vinegar over roast; sprinkle bay leaf, garlic and pepper over meat. Bring foil up over meat, overlapping it; let meat marinate at room temperature for 30 min or possibly in refrigerator for 2-3 hrs.
- Open foil, and sprinkle soup mix over meat, coating all sides. Close foil, sealing edges with a double fold. Bake at 325 degrees for 3 hrs.
- Remove from oven; transfer meat to serving platter or possibly carving board. Strain drippings into a saucepan; skim off fat. To make gravy, add in gingersnaps to drippings; cook till smooth and thickened, stirring constantly. Serve gravy over roast. Yield 6-7 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 291 | |
| Calories from Fat 172 | 59% |
| Total Fat 19.08g | 24% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 327mg | 14% |
| Potassium 243mg | 7% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.39g | 0% |
| Protein 24.44g | 39% |
