Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in
large non-reactive saucepan. Bring to a boil. Cool slightly.
Place beef roast and marinade in food-safe plastic bag; turn steak
to coat. Close bag securely and marinate overnight or up to 24 hours.
Remove beef from marinade; strain and reserve marinade. Dry sides of
beef with paper towel. Heat large stock pot over medium heat until hot.
Brown each side of roast 2 - 3 minutes.
Place beef in large roasting pan; add reserved marinade to roasting
pan, cover with aluminum foil. Roast in 325 degrees F oven 1 1/4 to
1 3/4 hours). Remove roast when meat thermometer registers 135 degrees F
for medium rare; 150 degrees F for medium. Transfer roast to carving
board, reserving liquid. Tent loosely with aluminum foil. Let stand 15
to 20 minutes. (Temperature will continue to rise about 10 degrees F to
reach 145 degrees F for medium rare; 160 degrees F for medium.)
In the same stockpot, add liquid from roast, 1/2 cup water, sugar
and gingersnaps; bring to a boil, stirring occasionally until sugar and
gingersnaps are dissolved.
Whisk the 2 tablespoons of flour into 1/2 cup cold water. Add this
flour mixture to sauce pan; cook on medium-medium high heat for 6-8
minutes to thicken.
Stir in browning and seasoning sauce and pepper. Keep warm.
Carve roast into thin slices. Ladle sauce over beef.
Serve with boiled red potatoes and braised red cabbage.
Yield: 8 servings
Nutrition information per serving: 199 Calories*; 63 Calories from
fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 67 mg
Cholesterol; 336 mg Sodium; 8 g Total Carbohydrate; 0.4 g Dietary Fiber; 24
g Protein; 2.2 mg Iron; 4.5 mg Niacin; 0.3 mg Vitamin B6; 1.3 mcg Vitamin
B12; 4 mg Zinc; 24.6 mcg Selenium; 89.5 mg Choline
* Based on a 2,000 calorie diet ** Percent Daily Values are based on a
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc,
and Selenium; and a good source of Iron, Vitamin B6, and Choline.
Recipe and photo credit (used with permission): Cattlemen's Beef Board