Gingersnap Pot Roast
Mmm! cookies... One for the roast, one for me, one for the roast, two for me...
Steps
Trim fat from roast.
Cut if necessary to fit crock-pot.
In large skillet brown roast on all sides in hot oil.
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 on top of vegetables.
Pour gingersnap mixture over meat.
Cover.
Cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
Ingredients
chuck roast, oil, water, gingersnaps, red wine vinegar, beef bouillon, red pepper, sweet potatoes, carrots, bay leaf