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Title: Gingersnap Pot Roast
Categories: Crockpot Entree German Meat Vegetable
Yield: 8 Servings
| 3 | lb | Beef Roast; chuck |
| 1 | tb | Oil |
| 1 | c | Water |
| 8 | Gingersnaps; crumbled | |
| 2 | tb | Red wine vinegar |
| 1 | ts | 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.
Source- Better Homes and Gardens New Crockery Cooker Cookbook, page 14.
From: Paul Macgregor Date: 01 Jan 97 Home Cooking Ä
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