Instant Pot Gingersnap Pot Roast


Instant Pot Gingersnap Pot Roast–an easy rump roast with an interesting ingredient in the gravy…gingersnaps! They give the gravy a sweet and spicy flavor that is very unique.

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Note: the SLOW COOKER instructions are listed in the card below

Instant Pot Gingersnap Pot Roast

Instant Pot Gingersnap Pot Roast

When I came across a that was called gingersnap pot roast I was intrigued. Why would you use gingersnaps in pot roast? Wouldn’t that make it too sweet? Well I found out that the gingersnaps are added to the gravy. The gingersnap cookies create a gravy that’s savory, spicy, and lightly sweet. The gravy is almost caramel colored and it thickens immediately as the cookies dissolve in an instant. It’s very unique and interesting. If you’re adventurous give it a try!

I have fond memories of gingersnaps as my Grandpa Bellessa would always bring them when he came and visited my family. As girls who love chocolate we would always moan and groan about the gingersnaps because they weren’t even a “good” kind of cookie. My grandpa laughed and thought that was super funny. Now as an adult I like gingersnaps. I think they are fun to eat every now and then. I do love making ginger cookies at Christmastime too.

More Pot Roast Recipes…

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Instant Pot 4-Ingredient Pot Roast And Brown Gravy

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Instant Pot 5-Ingredient Pot Roast Dinner (From Frozen)

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Instant Pot Gingersnap Pot Roast

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Instant Pot Gingersnap Pot Roast



  • Author:
    365 Days of Slow and Pressure

Description

An easy rump roast recipe with an interesting ingredient in the gravy…gingersnaps! They give the gravy a sweet and spicy flavor that is very unique. 


  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 1/23 pounds rump roast, cut in half
  • 2 Tbsp olive oil
  • 2 cups beef broth
  • 2 Tbsp tomato paste
  • 2 Tbsp red wine vinegar (or other type of vinegar)
  • 46 ounces ginger snaps
  • Salt and pepper to taste
  • Milk, to thin out if needed


Instructions

Instant Pot Instructions: 

  1. In a small bowl stir together the salt, pepper, garlic powder, onion powder, parsley, thyme and rosemary. 
  2. Cut the fat cap off the roast. Rub the seasoning mixture all over the roast.
  3. Turn Instant Pot to sauté. When display says hot add in the oil and swirl around. Add in the roast pieces and brown on each side for about 3 minutes. 
  4. Remove roast and pour in the broth. Scrape bottom of pot so that nothing is sticking. Add the roast back into the pot. Add in the tomato paste and vinegar. 
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up let the pot release pressure naturally (15-20 minutes). Remove the lid. 
  6. Move roast to cutting board and shred. 
  7. Stir the gingersnaps into the liquid in the pot. They will dissolve almost immediately and thicken the juices into a gravy. Salt and pepper to taste. If needed, thin the gravy out with milk.
  8. Serve roast with gravy. 

Slow Cooker Instructions:

  1. In a small bowl stir together the salt, pepper, garlic powder, onion powder, parsley, thyme and rosemary. 
  2. Cut the fat cap off the roast. Rub the seasoning mixture all over the roast.
  3. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the roast pieces and brown on each side for about 3 minutes. 
  4. Remove roast and move to slow cooker. Pour in the broth. Add in the tomato paste and vinegar. 
  5. Cover and cook on low for 8-10 hours. 
  6. Move roast to cutting board and shred. 
  7. Stir the gingersnaps into the liquid in the slow cooker. They will dissolve almost immediately and thicken the juices into a gravy. Salt and pepper to taste. If needed, thin the gravy out with milk.
  8. Serve roast with gravy. 

1

In a small bowl stir together kosher salt, black pepper, garlic powder, onion powder, parsley, thyme, and rosemary.

2

Rub the seasoning all over the rump roast

3

Cut the roast in half. Brown the roast on all sides for about three minutes

4

Pour in broth and scrape bottom of pot so that nothing is sticking. Add in tomato paste and vinegar.

5

Pressure cook for 70 minutes with a full natural pressure release

6

Remove the lid and place the meat on a cutting board

7

Stir ginger snaps into the liquid in the pot

8

Thin out the gravy with milk as needed and add salt and pepper to taste

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.



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Post Author: MNS Master

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