Gingersnap pot roast

8 Servings

Ingredients

Quantity Ingredient
3 pounds Beef Roast; chuck
1 tablespoon Oil
1 cup Water
8 Gingersnaps; crumbled
2 tablespoons Red wine vinegar
1 teaspoon Beef bouillon; granules
⅛ teaspoon Red pepper; ground
3 mediums Sweet potatoes; peeled & quartered
3 mediums Carrots; or 2 parsnips, cut into 1/2\" 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. Meanwhile, 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 atop 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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