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Name: Gingersnap Pot Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: German
Ingredients: 8 Gingersnaps; crumbled; 2 tb Red wine vinegar; 3 lb Beef Roast; chuck; 1 ts Beef bouillon; granules; 3 md Sweet potatoes; peeled &; 1/8 ts Red pepper; ground; 1 c Water; 3 md Carrots; or 2 parsnips, cut; 1 Bay leaf; 1 tb Vegetable oil

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INGREDIENTS

8 Gingersnaps; crumbled
2 tb Red wine vinegar
3 lb Beef Roast; chuck
1 ts Beef bouillon; granules
3 md Sweet potatoes; peeled &
1/8 ts Red pepper; ground
1 c Water
3 md Carrots; or 2 parsnips, cut
1 Bay leaf
1 tb Vegetable oil

Servings

INSTRUCTIONS

Trim fat from roast. Cut if necessary to fit crock pot. In large skillet brown roast on all sides in hot oil. Meanwhile, 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 atop 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

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Serving Size: 1 Serving (194g)
Recipe Makes: 8 Servings

Calories: 12
Calories from Fat: 10 (83%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 4mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 12

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