Gingersnap Pot Roast Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	547.07 Kcal (2290 kJ)
Calories from fat	343.1 Kcal
		% Daily Value*
Total Fat	38.12g	59%
Cholesterol	122.47mg	41%
Sodium	194.19mg	8%
Potassium	717.93mg	15%
Total Carbs	17.45g	6%
Sugars	4.5g	18%
Dietary Fiber	2.29g	9%
Protein	30.56g	61%
Vitamin C	2.5mg	4%
Vitamin A	0.7mg	24%
Iron	4.3mg	24%
Calcium	47.9mg	5%

Amount Per 100 g
Calories	192.31 Kcal (805 kJ)
Calories from fat	120.61 Kcal
		% Daily Value*
Total Fat	13.4g	59%
Cholesterol	43.05mg	41%
Sodium	68.26mg	8%
Potassium	252.37mg	15%
Total Carbs	6.13g	6%
Sugars	1.58g	18%
Dietary Fiber	0.81g	9%
Protein	10.74g	61%
Vitamin C	0.9mg	4%
Vitamin A	0.3mg	24%
Iron	1.5mg	24%
Calcium	16.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.