Quick Sauerbraten
This scrumptious pot roast is made with beef gravy and gingersnap cookies.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef gravy
10 3/4 oz can |
* |
| ½ | cup |
vinegar
cider |
|
| 3 | tablespoons |
sugar
|
|
| 10 | each |
cloves
whole |
*
|
| 1 | cup |
water
|
|
| ⅓ | cup |
gingersnap cookies
crushed fine |
*
|
| 8 | each |
beef roast, pot roast
cooked, thin slices |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef gravy
10 3/4 oz can |
* |
| 118 | ml |
vinegar
cider |
|
| 45 | ml |
sugar
|
|
| 1E+1 | each |
cloves
whole |
*
|
| 237 | ml |
water
|
|
| 79 | ml |
gingersnap cookies
crushed fine |
*
|
| 8 | each |
beef roast, pot roast
cooked, thin slices |
* |
Directions
Combine gravy, water, vinegar, gingersnaps, sugar and cloves in large skillet. Bring to boil, stirring. Simmer and stir about 5 minutes or until thickened and smooth. Add beef slices. Cook until meat is hot, basting with sauce. Serve with mashed potatoes.
