Ingredients
- 8 pot roast
- 1 beef gravy
- 240 ml water
- 120 ml vinegar
- 80 gr gingersnaps
- 38 gr sugar
Combine gravy, water, vinegar, gingersnaps, sugar and cloves in large skillet. Bring to boil, stirring. Simmer and stir about 5 minutes or until thickened and smooth. Add beef slices. Cook until meat is hot, basting with sauce. Serve with mashed potatoes.
