When I cook my meats, i usually baste it in BBQ sauce and maybe something else, place in a pan, cover, and cook. When ever i finish, the sauce in the pan is way too liquid and not thick enough to drizzle on top. Any suggestions?
This easy pot roast is packed with flavor thanks to 8 whole heads of garlic, roasted so they're mellow and sweet, plus some fresh garlic for kick, and a rich gravy full of meaty flavor. The secret ingredient: crushed gingersnaps, which help thicken the sauce and add a lovely spicy flavor perfect for fall and winter. Get the recipe.