|A Big Czech meal!|
Rather than baking the roast, Mr. Big Food cooked it the Crockpot on low for 12 hours.
2 inch thick rib roast, shoulder round, or bottom round
Equal parts vinegar and water (enough to cover roast)
1 Tbsp salt
2 Tbsp sugar
6 bay leaves
2 medium onions, sliced
½ lemon, sliced
Butter (for browning roast)
Crushed gingersnaps (for making gravy)
Place meat in a crock large enough for meat to be covered by liquid, and cover meat in a mixture of half water, half vinegar. Stir in remaining ingredients except butter and gingersnaps. Cover meat and refrigerate for 2-3 days, turning meat every day. Remove meat and drain, reserving marinade. Preheat oven to 325o. Brown meat on all sides in butter. Place browned roast in a roasting pan and stir in marinade with spices. Bake slowly, uncovered, for 2-3 hours depending on size of roast. (Oven temperature can be reduced to 300o if roast is browning too much. Slow cooking is better.) When roast is done, remove roast to a carving platter, strain spices from cooking juice, and thicken cooking juice into a gravy in a saucepan by adding crushed gingersnaps (to desired thickness) and cooking over medium-low heat.