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Source: Houston Junior League Cookbook

Try this slightly different pot roast recipe the next time you make a pot roast type of dish.
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 1 to 1 1/2 hours
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1 beef chuck roast, boneless or top round
water, and wine vinegar, in eaqla parts, to cover meat
2 bay leaves
1 teaspoon peppercorns
bacon drippings
5 or 6 crushed gingersnap cookies, crushed

Place meat in a crock or bowl and cover with a marinade of water and wine vinegar. Add bay leaves and peppercorns. Cover tightly and allow to marinate for at least 48 hours in refrigerator. (Roast may be marinated as long as a week.) To prepare roast for cooking, remove from crock, and drain; reserve marinade. (Do not wipe dry.) Brown meat on all sides in bacon drippings over low heat. Drain off crease and add marinade to pan. Cover and cook slowly over low heat, as you would a pot roast, until tender. Remove meat from pan and discard bay leaves. Add gingersnaps to thicken gravy. Season with salt and allow gravy to simmer until it is the desired consistency. Slice meat, reheat in in the gravy, and serve piping hot.

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