Gingersnap Pot Roast
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from Peak of the Market
List of Ingredients
2 1/2 lbs (1.3 kg)beef chuck pot roast
1 tbsp (15 ml)cooking oil
1 cup (250 ml) water
2/3 cup (150 ml) gf gingersnap cookies, crumbled
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) gf beef bouillon granules
1/8 tsp (0.5 ml) ground red pepper
3 medium sweet potatoes, peeled & quartered
3 medium carrots and/or parsnips, peeled & cut into large chunks
1 bay leaf Recipe
In a large skillet, brown roast on all sides in hot oil.
Meanwhile, in small bowl, combine water, gingersnaps, vinegar, bouillon granules and red pepper.
Place sweet potatoes, carrots and bay leaf in slow cooker. Place meat on top of vegetables. Pour gingersnap mixture over meat.
Cover and cook on low heat for 10 to 12 hours or on high for 5 to 6 hours. Transfer meat and vegetables to platter. Remove bay leaf.
Serves : 6
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