|Margarita's International Recipes|
Never having made a pot roast with ginger before, I was a little bit doubtful about this recipe. It turned out great, however. I overcooked the meat, unfortunately (my fault, I just forgot about it), and it was a bit dry - but the sauce gave it the necessary moisture and flavor. The sauce was indeed very tasty, with dark, profound flavors. The ginger is really a very nice addition, and it's not overpowering at all.
I made a couple of changes from the original recipe. For one, I only refrigerated it for about 6 hours before cooking it - rather than overnight, as the recipe called for. It probably meant a more subtle ginger flavor to the meat, which all in all was good, as my kids might have objected to a more flavorful meat. The original recipe also called for 1 cup of ginger beer and 1 cup of beef broth - I wasn't able to easily find the former, so I just used 2 cups of broths.
Adapted from The Colonial Williamsburg Tavern Cookbook