My Mom’s Best & Easiest Pot Roast
Big piece of chuck roast (2 or 3 pounds)
Big onion sliced skinny
Ginger Snaps ( 6 to 8 good gingery ones).
2 tablespoons butter
Saute onions in butter in dutch oven.
Brown meat with onions.
Fill with water to just below the top of the meat.
Toss in the ginger snaps.
Cover and cook about 2 1/2 hours on low or until the meat falls apart when poked.
You can throw in some potatoes and carrots during the last hour if you want.
You can stir in some flour at the end if gravy isn’t thick enough.
Your guys will love this.
Interesting. So the ginger snaps help make the gravy.
Yom!