The Secret Ingredient That Will Elevate Your Favorite Pot Roast Recipe

The idea of a pot roast likely brings about feelings of comfort and an overall sensation of warmth from the thoughts of juicy beef and vegetables. But, there is a secret ingredient and a delicious snap that can elevate your hearty stew: the gingersnap. Using gingersnaps in a pot roast might sound a tad strange, but it's an addition with delicious results. 

The gingersnaps work their magic in two ways. First, they add another layer of flavour. The ginger provides a slight tinge that complements the depth of the beef, while the molasses in the cookies introduce a hint of sweetness and an even fuller flavor profile. These notes blend with the typical savory ingredients of the pot roast — onions, garlic, carrots, and other vegetables — creating a more balanced and interesting taste.

The gingersnaps also work as a natural thickener. As they sit in the pot roast liquid, the cookies break down, releasing their starches and creating a smooth sauce without the need for any added flour or cornstarch. This not only eases the cooking and keeps you from making mistakes while making pot roast, it also adds to the overall taste of the sauce as the gingersnaps' spices blend into the mix. This isn't a completely new idea though. Gingersnaps have a connection to other dishes, like sauerbraten, which is a traditional German pot roast where the stew is often thickened and flavored with these cookies.

How you add the gingersnaps to your pot roast depends on the kind of texture you're looking for. If you only want a bit of subtle texture, simply crumble the cookies into small chunks. By doing this, they'll soften and thicken the sauce but still keep some of their original form. For a smoother stew, you'll need to crush the gingersnaps into a fine powder. A food processor or blender works fine for this, but you can also place the cookies in a bag and crush them up. 

Timing also comes into play here, and adding the gingersnaps towards the end (usually during the last hour or so), is recommended. This allows them to texturize the sauce without completely disappearing, and it also prevents it from becoming overly thick too early while you're cooking. Even if you don't have gingersnaps to hand, there are tons of other creative options to spice up your pot roast.  

Gingerbread cookies, though typically only eaten during the holidays, can create a similar flavor profile depending on the specific spices used elsewhere in your dish. You can add slightly creamy, salty and savory ingredients like those found in a Mississippi pot roast to create a base and round out the overall meal. And, for an added twist of umami-ness, grated parmesan cheese or a couple of dashes of soy sauce can work wonders, while a touch of Dijon mustard will add an interesting zest.