Gingersnap Pot Roast

Ingredients

3 lb beef roast, chuck 1 tbsp oil 1 cup water 8 gingersnaps, crumbled 2 tbsp red wine vinegar 1 tsp beef bouillon, granules 1/8 tsp red pepper, ground 3 medium sweet potatoes, peeled & quartered 3 medium carrots, or 2 parsnips, cut into 1 1 bay leaf	Advertisements

Preparation
 
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.

 

 
Servings: 8

 

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