This turned out just OK. Couldn’t really tell that there were any gingersnaps in it. Super tender because it was cooked in the crock pot all day but it really needed some salt and pepper since it was a bit bland. I got this recipe from Better Homes and Gardens.
- 2-2.5lb beef chuck roast
- 1 tbsp cooking oil
- 1 cup water
- 8 gingersnaps, crumbled
- 2 tbsp red wine vinegar
- 1 tsp beef bullion granules
- 1/8 tsp ground red pepper
- 3 medium sweet potatoes, peeled and quartered
- 2 medium parsnips, peeled and cut into bite-size chunks
- 1 bay leaf
Trim fat from meat. If necessary, cut roast to fit into 3.5 or 4 quart crockery cooker. In a large skillet, brown roast on all sides in hot oil. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon granules and red pepper. Place sweet potatoes, parsnips, and bay leaf in cooker. Place meat on top of vegetables. Pour gingersnap mixture over meat.
Cover and cook on low-heat setting for 10-12 hours or on high-heat for 5-6 hours.
Transfer meat and vegetables to a platter. Remove bay leaf. Skim fat from gravy. Stir gravy to combine; ladle over roast and vegetables.