Gingersnap Pot Roast

* Exported from MasterCook *

GINGERSNAP POT ROAST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Beef Roast -- chuck
1 tb Oil
1 c Water
8 Gingersnaps -- crumbled
2 tb Red wine vinegar
1 t 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.



- - - - - - - - - - - - - - - - - -