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Gingersnap Pot Roast

  • 8servings
  • 420minutes
  • 406calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds beef roast chuck

  2. 1 tablespoon vegetable oil

  3. 1 cup water

  4. 8 x gingersnap crumbs

  5. 2 tablespoons red wine vinegar

  6. 1 teaspoon beef bouillon granules

  7. 1/8 teaspoon red pepper flakes

  8. 3 medium sweet potatoes, or yams peeled & quartered

  9. 3 md Carrots; or 2 p carrots or 2 parsnips cut into 1/2" pieces

  10. 1 x bay leaf*

Instructions Jump to Ingredients ↑

  1. Trim fat from roast.

  2. Cut if necessary to fit crock pot. In large skillet brown roast on all sides in hot oil.

  3. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.

  4. In crock pot, place potatoes, carrots or parsnips, and bay leaf.

  5. Place meat atop vegetables.

  6. 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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