Joining in the conversation...

I chose to have a turkeyless American Thanksgiving this year and instead took a cross-rib roast out of the freezer. Like the orginal poster, I did NOT want a pot roast (I generally don't like mushy meat, or any other kind of mushy food). So googled for some ideas and found this thread

Want to report that I used the marinade nd slow roast suggestion, and my roast turned out perfectly rare/medium rare, tender, flavorful, and the leftovers today are almost better than the first meal yesterday

I will absolutely use again in the future

It's also really easy to make yourself. I buy some crystallized ginger, chop it roughly, put it in a sauce pan with some water, and then once it's boiled for a little bit, I use an immersion hand blender to puree it

Easy, tastes the same and has the same consistency! Love it!!!

If they ever bring back the ginger jelly, I will buy it by the case!

Also miss the herbed dipping oil they had - heaven!

Rokerij - part of the Richardson's family, but a little farther north on 16th Street

Excellent!