INGREDIENTS

5 pound Pot Roast

2 lagre onoins

1 cup red wine vinegar

1 cup water

1 tablesppon salt

1 tsp black pepper

1 tablesppon brown suagr

1 head of garlic

2 bay leaves

2 tablespoon vegetable or olive oil

10 ginger snaps very finely crushed in a zip top bag for the gravy

DIRECTIONS

In a large zip lock bag, add the vinegar, water, whole garlic cloves, brown sugar, bay leaves, salt, and pepper. Chop two large onions and add that to the bag. Add the meat, squeeze out most of the air and close it tight. Place the meat in the refrigerator. Marinate the meat for a least 5 days.

On the fifth day, place the meat in a Dutch oven. Then pour in the marinade over the top. Bake at 325 for 6 hours.

Gravy: Crush the gram crackers in a zip lock bag. I use a meat tenderizer, but a small pan works well too. On stove, stir the crushed gram crackers into the cooked marinate and meat juices. Heat the gravy up on medium high heat until the gravy simmers and thickens. the gravy should coat the back of a spoon. If necessary add more crunched cookies one at a time until the sauce it the perfect consistency .

Insta-Pot directions: Add the meat and marinate to insta-pot. Turn on to the stew setting. Set the time for two hours. Let it cool on the “Stay warm” setting one hour.

When you can open the lid without having to let out any steam remove the meat and make the gravy right in the insta-pot. I add the crushed cookies and stirred them in. Then turn on the pot to sauté and stir until it simmers. Done. Unplug and Serve.

Serve with red cabbage, potato dumplings and beer!