Gingersnap Pot Roast
Yield
8 servingsPrep
45 minCook
6 hrsReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef roast
chuck |
|
| 1 | tablespoon | vegetable oil |
|
| 1 | cup | water |
|
| 8 | x | gingersnap crumbs | * |
| 2 | tablespoons | red wine vinegar |
|
| 1 | teaspoon |
beef stock
granules |
|
| ⅛ | teaspoon | red pepper flakes |
|
| 3 | medium |
sweet potatoes, or yams
peeled & quartered |
|
| 3 md Carrots; or 2 p |
carrots
or 2 parsnips cut into 1/2" pieces |
*
|
|
| 1 | x | bay leaves |
*
|
Trans-fat Free, Low Carb, Low Sodium
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 to 12 hours or high-heat setting for 5 to 6 hours.
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