Prep Time 30m
Cook Time 200m
Ready Time 240m
Yield 6 to 8 servings


Ingredients
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening, divided
  • 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, divided
  • 2 large sweet onions, cut into 1/4-inch slices
  • 1 (4 lb.) rolled rump roast, eye of round, top or bottom round
  • 3/4 cup cider vinegar
  • 1 (1 oz.) package meat tenderizing marinade
  • 1 teaspoon pickling spice
  • 1/4 teaspoon black pepper
  • 1 (14.5 oz.) can beef broth
  • 1/3 cup finely crushed gingersnap crumbs
  • 1/2 cup cold water
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • Salt and pepper to taste
Preparation Directions
  • Step 1Heat oven to 350°F. Melt 4 tablespoons shortening in large skillet over medium heat. Add onion slices; cook until golden brown.
  • Step 2Melt 4 tablespoons shortening in roasting pan; brown roast on all sides.
  • Step 3Mix cider vinegar, meat marinade, pickling spice, black pepper and beef broth in small bowl. Top meat with onions and marinade. Cover; braise in oven 2 1/2 to 3 hours or until meat is fork-tender or reaches an internal temperature of 165°F, basting every hour.
  • Step 4Remove roast from oven. Allow meat to rest for 15 minutes before carving.
  • Step 5Strain drippings to remove spices, reserving some of the onions if desired. Add water to drippings to measure 2 1/2 cups. Pour into saucepan, adding gingersnap crumbs, if desired; bring to a boil. Blend 1/2 cup cold water and flour in small bowl.
  • Step 6Reduce heat to simmer. Whisk flour mixture into drippings, stirring constantly, until thickened. Stir in reserved onions, if desired. Season to taste with salt and pepper. Carve roast; serve with gravy.
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