Gingersnap Pot Roast

Submitted by Saturn

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

 

• Ready In: 5hrs 20mins
• Ingredients: 10
• Serves: 8

ingredients

• 3 lbs beef chuck roast
• 1 tablespoon oil
• 1 cup water
• 8 gingersnaps, crumbled
• 2 tablespoons red wine vinegar
• 1 teaspoon beef bouillon, granules
• 1⁄8 teaspoon red pepper, ground
• 3 medium sweet potatoes, peeled & quartered
• 3 medium carrots or 2 parsnips, cut into 1/2-inch pieces
• 1 bay leaf

directions

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.

Reviews

[Meghan at Food.com]

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.

 

[DDW]

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.

 

[dicentra]

Very easy and very good!

 

[Ilysse]

Everyone loved this. Great with noodles and Challah for Shabbat dinner. I left out the sweet potatoes and red pepper and use a large bag of baby carrots. I doubled the sauce and didn't added 2 tablespoons of brown sugar becuase I figured I was missing some sweet from the sweet potatoes. I also didn't bother browning the roast first. I put this in the pot around 10 AM and at 6:30ish we had a great meal. Thanks for posting. I'll make this one again for sure.

 

[AmandaInOz]

Great flavours! I used a sirloin roast, and the meat just melted in your mouth, and we really liked the way the sweet potatoes broke down and made a bit of a stew. I used russet potatoes instead of carrots, otherwise, didn't change a thing. Yummy! Thanks Saturn! Made for PAC Fall 2007.