Gingersnap Pot Roast

Name: Gingersnap Pot Roast
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 serving(s)
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

(9)

Recipe by Saturn

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

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READY IN: 5hrs 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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