Gingersnap Pot Roast

Gingersnap Pot Roast created by AmandaInOz

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

Ready In:
5hrs 20mins
Serves:
Units:

ingredients

directions

  • Trim fat from roast. Cut if necessary to fit crock-pot.
  • In large skillet brown roast on all sides in hot oil.
  • 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 on top of 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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RECIPE MADE WITH LOVE BY

@Saturn
Contributor
@Saturn
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"Mmm! Cookies... one for the roast, one for me, one for the roast, two for me..."
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  1. 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.
    Reply
  2. DDW7976
    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.
    Reply
  3. dicentra
    Very easy and very good!
    Reply
  4. 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.
    Reply
  5. 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.
    Reply
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