Ingredients
- 2 1/4 cups water
- 1 cup cider vinegar
- 1 medium (8 ounces) yellow onion (peeled and coarsely chopped)
- 1 whole lemon, cut into 8 wedges
- 2 whole bay leaves
- 1 1/2 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole cloves(or whole allspice)
- 1 (4 1/2 pounds) beef top round roast
- 1/4 cup oil (vegetable oil)
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/3 cup firmly packed dark brown sugar
- 1/3 cup gingersnap cookie crumbs
How to Make
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Step 1: Combine first 8 ingredients in large saucepan and bring to a boil. Remove from heat and cool to room temperature.
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Step 2: Place beef in bowl slightly larger than beef. Pour cooled marinade over. Cover and chill in refrigerator 2 days, turning beef twice daily.
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Step 3: Preheat oven to 350F.
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Step 4: Remove beef from marinade and place in roasting pan; reserve marinade.
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Step 5: Roast beef until tender, about 2 hours. Transfer beef to carving board; tent with foil to keep warm.
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Step 6: Pour any accumulated juices from roasting pan into marinade. Strain marinade into roasting pan.
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Step 7: Mix oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes.
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Step 8: Gradually mix in 2 cups marinade, (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes.
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Step 9: Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season with salt and pepper.
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Step 10: Slice beef and arrange in a large baking dish.
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Step 11: Pour sauce over beef. Serve.
We hope you enjoy this recipe!
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