Ingredients

The following ingredients have 13 Servings
  • 1 tablespoon whole peppercorns
  • 1 tablespoon whole allspice
  • 1 tablespoon salt
  • 1 beef rump roast or bottom round roast (4 to 5 pounds)
  • 4 bacon strips, diced
  • 1 cup vinegar
  • 1 cup water
  • 12 whole peppercorns
  • 12 whole allspice
  • 1 large onion, sliced
  • 2 bay leaves
  • 1 jar (12 to 13 ounces) plum preserves or preserves of your choice
  • 2 gingersnaps, crushed
  • 1 cup beef broth or port wine
  • 1/2 cup all-purpose flour

Instruction

  • Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon., In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. , Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour., Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.