Stacia Kelley, one of my oldest and dearest friends, developed this delicious pot roast recipe.  Known throughout the town of Pine Bush, NY, Stacia’s cozy, little kitchen always smelled like “Something great’s cooking!  Stacia’s Polish-American background and love flavored her wonderful recipes.  She knew this was my favorite so she’d make it for me when I would visit.

Ingredients:

5 lb. bottom round or rump

2 cans of beer and 2 cans of water

3 or 4 Tablespoons of barbecue sauce

salt and pepper to taste

1 onion and 4 cloves of garlic (chopped)

Ginger snap cookies

Saute the chopped onion and garlic in oil.  Brown the meat.  Add the other ingredients (but not the cookies yet).  Simmer on the stove for three to four hours until tender.  Remove the pot roast to a warm platter.  Make the gravy by whisking in 6 to 8 gingersnaps to thicken… and simmer.  Strain if you wish for a smoother gravy.  Enjoy!  Nastrovia (sp?)!!!