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

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Recipe by Saturn

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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
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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

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

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@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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review by Meghan at Food.com

12/27/2011

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.

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review by DDW7976

2/1/2011

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.

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review by dicentra

10/25/2010

Very easy and very good!

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review by Ilysse

3/7/2009

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.

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review by AmandaInOz

9/25/2007

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.

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