Recipe - Gingersnap Pot Roast

3 pound Beef Roast; chuck
1 tablespoon Oil
1 cup Water
8 Gingersnaps; crumbled
2 tablespoon Red wine vinegar
1 teaspoon Beef bouillon; granules
1/8 teaspoon Red pepper; ground
3 md Sweet potatoes; peeled &
quartered
3 md Carrots; or 2 parsnips, cut
into 1/2" pieces
1 Bay leaf

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 lowheat setting for
1012 hours or highheat setting for 56 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini