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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Mmm! Cookies... one for the roast, one for me, one for the roast, two for me... Ingredients:
3 lbs beef chuck roast |
1 tablespoon oil |
1 cup water |
8 gingersnaps, crumbled |
2 tablespoons red wine vinegar |
1 teaspoon beef bouillon, granules |
1/8 teaspoon 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:
1. Trim fat from roast. Cut if necessary to fit crock-pot.
2. In large skillet brown roast on all sides in hot oil.
3. In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
4. In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
5. Pour gingersnap mixture over meat.
6. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
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