Serve with spaetzle, egg noodles or mashed root vegetables.
Ingredients
3 Tbl pickling spice
2 onions, sliced
1 carrot, sliced
1 cup water
1 cup dry red wine
1 cup Burgundy
1 Tbl salt
½ tsp pepper
2 bay leaves
4 lbs sirloin tip roast
3 Tbl vegetable oil
¼ cup all-purpose flour
1 Tbl sugar
¾ cup gingersnaps, crushed
Directions
Tie pickling spices in a cheesecloth bag. Combine spice bag and next eight ingredients (onion through bay leaf) in a shallow dish or a large heavy-duty plastic bag; add roast. Cover or seal and chill for eight hours, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings and cook over medium-high heat, whisking occasionally for two minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat and simmer 2 ½ hours. Discard spice bag and bay leaves. Remove roast, reserving drippings in pan, slice and keep warm. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly for two minutes. Pour mixture through a colander into a bowl. Press the vegetables through colander with back of a spoon. Serve gravy with roast.
a little of each 