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Gingersnap Pot Roast
8 Servings
3 lb beef roast, chuck
1 T oil
1 c water
8 gingersnaps, crumbled
2 T red wine vinegar
1 t beef bouillon, granules
1/8 t red pepper, ground
3 md sweet potatoes, peeled
& quartered
3 md carrots, or 2 parsnips,
cut into 1 in pieces
1 bay leaf
Trim fat from roast.
Cut if necessary to fit
crock pot.
In large skillet brown roast
on all sides in hot oil.
Meanwhile, in a small bowl
combine water, gingersnaps,
vinegar, bouillon, and red
pepper.
In crock pot, place
potatoes, carrots or
parsnips, and bay leaf.
Place meat atop vegetables.
Pour gingersnap mixture over
meat.
Cover; cook on low-heat
setting for 10-12 hours or
high-heat setting for 5-6
hours.
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