1 cup red wine vinegar
½ cup cider vinegar
½ cup red (burgundy) wine
2 medium sized onions, thinly sliced
1 tablespoon salt
1 tablespoon peppercorns
½ cup brown sugar
3 bay leaves
1 - 4 pound chuck, blade, or rump beef roast
2 tablespoon butter or margarine
6 gingersnaps, crushed
1 cup dairy sour cream
In a saucepan, combine wine vinegar, cider vinegar, red wine, onions, salt peppercorns, brown sugar, and bay leaves. Heat on electric or gas range heating unit over medium heat, just until a boil is reached. (about 3 minutes).
Put beef in a large bowl. Pour hot marinade mixture over roast. Store covered, in refrigerator, for 24 to 72 hours. Turn roast twice daily.
Remove roast from marinade and wipe dry with paper toweling. Reserve marinade.
Preheat pot on range top heating unit over medium heat for 2 minutes. Melt butter or margarine. Add roast and brown 5 minutes per side. Add reserve marinade and bring liquid to a boil. (about 4 to 5 minutes).
Place pot on the electric base and simmer, covered, at Setting #3 ½ (midway between Settings #3 and #4) for 5 to 6 hours.
Remove roast to hot platter and keep warm. Strain marinade liquid and return strained liquid to pot.
Place pot on electric base and increase heat to Setting #5. Stir in crushed gingersnaps and sour cream. Heat unit liquid just reaches a boil and gingersnaps are dissolved (about 15 minutes). Stir occasionally. While liquid is thickening, thinly slice roast.
Pour hot gravy over roast.
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