"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Gingersnap Pot Roast (crock-pot) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Gingersnap Pot Roast (crock-pot), by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs beef roast
1 Tbs oil
1 cup water
8 gingersnaps, crumbled
2 Tbs red wine vinegar
1 tsp beef bouillon granules
1/8 tsp ground red pepper
3 med sweet potatoes
3 med carrots, or parsnips, cut into 1/3 " pieces
1 bay leaf

Directions:
Directions:
Trim the fat from the roast. Brown the beef in oil . Meanwhile, in a small bowl combine, water, gingersnaps, vinegar, bouillon and red pepper. In the crock-pot place potatoes, carrots or parsnips and bay leaf. Place the beef on top of the vegetables. Pour the gingersnap mixture over the meat. Cover and cook on low for 10-12 hours or on high for 5-6 hours.

Personal Notes:
Personal Notes:
Crock-pot recipe

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1292W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!