3 lb Rump or chuck pot roast
3 Potatoes, peeled & cubed
3 Carrots, peeled & sliced
2 Onions, sliced
10 1/2 oz Can condensed consomme
1 c Dry red wine
1/2 c Red wine vinegar
1 Dill pickle, chopped
1/4 c Water
1/4 c Flour
6 Ginger snaps, crumbled (I believe there are kosher ones)
Salt and pepper to taste

Put pot roast into crockpot. Arrange vegetables around meat. Add consomme, red wine, vinegar and pickle. Cover and cook on high 6 to 8 hours. Remove meat and vegetables from crockpot. Slice meat. Keep meat and vegetables warm.

In saucepan, blend flour and water, stir in juices from crockpot along with ginger snaps, and cook and stir over medium heat until sauce comes to boil and thickens. Season to taste with salt and pepper. Spoon sauce over meat.

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