Gingersnap Pot Roast Recipe

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Ingredients

8 gingersnaps, crumbled .
1/8 tsp red peppers, ground .
1 bay leaf .
1 tsp beef bouillon, granules .
3 medium carrots, cut into 1/2-inch pieces or 2 parsnips, cut into 1/2-inch pieces .
3 medium sweet potatoes, peeled & quartered .
2 tbsps red wine vinegar .
1 tbsp oil .
1 c water .
3 lbs beef chuck roast

Directions

Step #1 Trim fat from roast.
Step #2 Cut if necessary to fit crock-pot.
Step #3 In large skillet brown roast on all sides in hot oil.
Step #4 In a small bowl mix water, vinegar, gingersnaps, bouillon, & red pepper.
Step #5 In crock-pot, place potatoes, carrots or parsnips, & bay leaf.
Step #6 Place meat on top of vegetables.
Step #7 Pour gingersnap mixture over meat.
Step #8 Cover up; cook on low-heat setting for 10-12 hrs or high-heat setting for 5-6 hrs.
Enjoy the Gingersnap Pot Roast recipe

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