2 bg.                      Miniat beef pot roast 7909
2 oz.  60 g.           Clarified butter
2 lb.  900 g.        Mirepoix, diced
1 pt.  450 ml.      Cider vinegar
12 oz.  340 g.      Brown roux
4 oz.  115 g.         Ginger snap cookies
2 oz.  60 g.           Brown sugar
½ tsp.  1.5 g.       Ground black pepper
½ tsp.  0.5 g.       Ground allspice
1/8 tsp.  0.25 g.  Ground cloves
t.t.                             Salt

Method
Fully heat the pot roast in its vacuum bag. 

Drain the meat juices from the bag for use in making the sauce.  Keep meat warm until ready to serve.

Saute the mirepoix in the clarified butter until caramelized

Deglaze with cider vinegar and reduce by one half.

Add the meat juices and the remaining ingredients and bring to a boil.

Reduce heat and simmer, stirring occasionally for 30 min.

Adjust seasoning with salt if necessary and combine the meat with the sauce to serve.