Fast and simple beyond belief...and you can't believe how delicious
this is for so little effort. Some advanced preparation needed.
Sprinkle meat with salt and pepper on all sides. Place in large bowl
and pour borscht and vinegar over. Cover and refrigerate for 2 days.
1 boneless pot roast, about 4 pounds (chuck or brisket work well)
Salt and pepper
1 quart commercial beet borscht
1/4 cup white vinegar
1/4 cup vegetable oil
2 large onions, sliced
8 to 10 gingersnaps
Drain, reserving marinade.
In a Dutch oven or large pot, heat oil and brown roast on all sides.
Add onions and reserved marinade. Cover tightly and simmer 1-1/2 to 2 hours
or until meat is tender.
Remove roast and cut into thick slices.
Skim fat from pan juices. Stir enough gingersnaps into pan juices
to thicken slightly. Season to taste with salt and pepper.
Serve with plenty of wide noodles and red cabbage cooked with apples.