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Gingersnap Pot Roast

Yield: 8 Servings

Ingredients and directions for this recipe

3 lb Beef Roast; chuck
1 tb Oil
1 c Water
8 Gingersnaps; crumbled
2 tb Red wine vinegar
1 ts Beef bouillon; granules
1/8 ts Red pepper; ground
3 md Sweet potatoes; peeled &
-quartered
3 md Carrots; or 2 parsnips, cut
-into 1/2" pieces
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.

See also:
Previous recipe Gingersnap Mincemeat Torte
Next recipe Gingersnap Pumpkin Pie

Or try one of these recipes:
Chinese Beef And Pasta Skillet Supper
Mojo Garlic Dressing