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  • 1 cup cider vinegar
  • 3/4 cup red wine vinegar
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 6 whole cloves
  • 2 bay leaves
  • 1 tablespoon mustard seeds
  • 3 1/2 pounds boneless top round roast, tied
  • 20 (about 5 ounces) gingersnaps, crushed
  • Prepared mashed potatoes (optional)
  • Green salad (optional)
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What is Banh Mi Counter Intelligence

Bánh mí is a Vietnamese sandwich. The main protein is typically pork, which is topped with pickled daikon radish and carrots, sliced fresh chiles, cilantro, and seasonings like chile sauce and fish sauce.

Combine vinegars, salt, pepper, cloves, bay leaves and mustard seeds in a large bowl. Place roast in bowl; cover and refrigerate overnight, turning once.
Place roast and marinade in slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Remove roast to a platter and keep warm. Strain liquid from slow cooker. Stir in crushed gingersnaps until well blended. Slice roast and serve with mashed potatoes and salad, if desired. Makes 10 servings.

nutrition information

Per Serving: cal. (kcal) 258, Fat, total (g) 6, chol. (mg) 85, sat. fat (g) 2, carb. (g) 10, fiber (g) 1, pro. (g) 37, sodium (mg) 662, Percent Daily Values are based on a 2,000 calorie diet
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