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Something magical seems to happen when this dish cooks for a long time—the meat becomes fragrant and the garlic becomes caramelized and sweet. The “gravy” that results is so delicious that you’ll need some bread handy to sop it up. The addition of the gingersnaps might seem odd, but they add a lot of flavor and help thicken the gravy.
Game plan: The roasted garlic recipe below makes more than you’ll need for the pot roast. Save the remaining garlic for soup or guacamole.
The roast can be stored, covered, in the refrigerator for 3 days, or frozen for 1 month. To reheat the pot roast, place the meat and gravy in a saucepan. Add enough chicken stock to moisten the meat, usually only about 1/4 cup. Cover and cook on low heat until heated through.
Suggested accompaniments: Grits, mashed potatoes.
This dish was featured as part of our Hanukkah Recipes photo gallery. For more slow-cooker beef inspiration, see our crock pot roast recipe using porcini and beer.
Marinate the roast:
Make the sauce:
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