4-5 lbs. bottom round
1/8 lb. butter
1 c. ginger snaps
2 sm. onions
2 carrots
1 can beef broth

Sear bottom round on all sides in melted butter, browning all sides thoroughly. Add onions and carrots. Keep meat well covered and allow to simmer until tender. Add enough water to keep pan from burning but never more than 1/2-inch. Add can of beef broth.

When meat is well cooked, remove from pan. Strain out carrots and onions. Break up ginger snaps, melting with a bit of warm water and use for thickening gravy as you would flour. Ginger snaps turn regular pot roast into a delicious sauerbraten.