|Pot roast||1⁄2 Ounce (Ehlers)|
|Water||3⁄4 Cup (12 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄8 Teaspoon|
|Pot roast||4 Pound|
|Carrots||4 , quartered|
|Onions||2 , quartered|
|Sour cream||1⁄2 Cup (8 tbs)|
|Crumbs||1⁄4 Cup (4 tbs)|
Combine gravy mix, water, wine, vinegar and cloves in a 4-quart Dutch oven and stir to blend well.
Add pot roast, cover and cook in a preheated 350° oven for 2 hours.
Add carrots and onions, cover and cook 1 hour longer.
Remove pot from oven and set meat aside on warm platter.
Stir sour cream and gingersnap crumbs into sauce.