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| Home -> [Entrees, German, Meats, Vegetables, Western European] -> [Gingersnap pot roast Recipe] |
Gingersnap pot roast
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Entrees, German, Meats, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 3
| lbs | Beef Roast, chuck | | 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
| med | Sweet potatoes, peeled & | | | -quartered | | 3
| med | Carrots, or 2 parsnips, cut | | | -into ? pieces | | 1
| | Bay leaf |
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Procedures:
| 1 | Trim fat from roast. | | 2 | Cut if necessary to fit crock pot. | | 3 | In large skillet brown roast on all sides in hot oil. | | 4 | Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper. | | 5 | In crock pot, place potatoes, carrots or parsnips, and bay leaf. | | 6 | Place meat atop vegetables. | | 7 | Pour gingersnap mixture over meat. | | 8 | Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours |
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