GERMAN STYLE POT ROAST

Preheat your oven to 200 deg C In an ovenproof dish place a 1.5kg - 1.75 kg boned and rolled beef with 1 tbs of rice bran oil . Brown the roast on all sides . In a small bowl combine the contents of 1 x packet of French onion soup ,with 500ml of water , 1/2 cup of apple cider vinegar , 2 bay leaves , 1 tsp of cracked black pepper , 1 tsp of ground cloves . Pour this over the browned rolled beef . Reduce the oven heat to 180 deg C , cover the dish and and cook for 90 minutes . Add 6 small potatoes , , 3 medium carrots , , 3 small parsnips . Cover the dish and continue to cook until the vegetables are fork tender . Remove the beef and vegetables to a serving platter remove and discard bay leaves . Now finely crush ginger snap biscuits, enough to fill 1/4 cup . Stir the gingernut crumb through the liquid in the dish and cook till thickened , stirring occasionally . Serve gravy over the beef and vegetables .