Gingersnap Pot Roast
chocolate, crockpot, herb, main dish, meats
vegetables
3 lb beef roast; chuck
1 tablespoon oil
1 cup water
8 gingersnaps; crumbled
2 tablespoon 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
1 bay leaf
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.
Source- Better Homes and Gardens New Crockery Cooker Cookbook, page 14.
From: Paul Macgregor Date: 01 Jan 97 Home Cooking Ä
Yield: 8 servings