Spiced Pot Roast with Ginger Snap Gravy

Spiced Pot Roast with Ginger Snap Gravy

3-1/2 pounds pot roast (eye, round, top, or bottom round)

3 onions, large, cut in half

3 cups boiling water

12 ginger snaps

6 whole cloves

Brown quickly on all sides in a little dripping in a heavy pot. Add 1-1/2 cups water, onions, and cloves. Cover tightly and cook until tender, about 1 hour over a slow flame. Remove meat and discard cloves.

Ginger Snap Gravy

In remaining 1-1/2 cups boiling water dissolve 12 ginger snaps, add to stock remaining in meat pot and cook until thickened, stirring constantly.