Ingredients:

(Serves 8-10)

1 8-lb. beef rump roast
1 large onion, chopped
1 large jar (24 oz.) bread-n-butter pickles
(remove pickles and reserve liquid)
8 bay leaves
3 large boxes (32 oz.) College Inn beef broth
10-12 Yukon Gold potatoes, peeled, cut in half (place in water in pot until ready to use)
1 large bag baby carrots
¼ cup Crisco vegetable oil
salt
cracked black pepper
1 box Nabisco ginger snap cookies (1 lb.)

Preparation:

- Liberally salt and pepper the roast, pressing pepper onto the meat.
- Heat oil on high. Brown roast on all sides. Reduce heat to medium.
- Add onion. Saute until tender.
- Add reserved liquid from pickles. Simmer 1 minute.
- Add beef broth and bay leaves. Stir. Cover and cook on medium heat for about 2 1/2 – 3 hours.
- Stir occasionally and pierce meat with fork to test for tenderness.
- When done, remove meat to platter. Cover and set aside. Keep warm.
- Add carrots. Simmer approx. 15 minutes.
- Add potatoes. Simmer about 20 minutes. Test potatoes with fork for tenderness.
- Melt ginger snaps in bowl with hot water. Add a little water at a time, mashing cookies until you have a thick, smooth, gravy consistency.
- Remove pan from heat. Very slowly add cookie mixture, stirring constantly a little at a time until broth thickens into gravy.
- Slice meat. Place potatoes and carrots around meat on large, deep platter. Pour some gravy in serving bowl to spoon over as needed.

Note: Homemade biscuits are a perfect accompaniment, or save time with Pillsbury Grands biscuits.