Gingersnap Pot Roast Recipe

Step 1

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.

Things You'll Need

  • 3lb Beef Roast; chuck
  • 1tb Oil
  • 1c Water
  • 8 Gingersnaps; crumbled
  • 2tb Red wine vinegar
  • 1ts Beef bouillon; granules
  • 1/8ts Red pepper; ground
  • 3md Sweet potatoes; peeled &
  • -quartered
  • 3md Carrots; or 2 parsnips, cut
  • -into 1/2" pieces
  • 1 Bay leaf

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