Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

Mmm! Cookies... one for the roast, one for me, one for the roast, two for me...

Ingredients Nutrition


  1. Trim fat from roast. Cut if necessary to fit crock-pot.
  2. In large skillet brown roast on all sides in hot oil.
  3. In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
  4. In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
  5. Pour gingersnap mixture over meat.
  6. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.


Most Helpful

I thought this dish had a very unique flavor that I really enjoyed. The husband thought it tasted like pot roast and pumpkin pie, but there's no need to listen to his opinion. ;) I did not brown the roast first, but I don't think it mattered at all. This was great! My only "fault" with this recipe is that our potatoes came out a little mushier than I had hoped. I think next time I'll cut them into much larger pieces and see if that makes a difference.

Meghan at December 27, 2011

I used a mixture of russet potatoes, yams and carrots in this dish - and really liked having the yams in there. I didn't feel that the ginger snap cookies really gave the roast any flavor at all and found the dish rather bland. If I were to make again I would add onions, garlic and maybe up the vinegar and red pepper flakes for more zip.

DDW February 01, 2011

Very easy and very good!

dicentra October 25, 2010

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