Recipe - Viennese Style Pot Roast

4 pound Rump roast or sirloin tip
2 tablespoon Butter
1 teaspoon Salt
One half teaspoon Pepper
1 Onion; chopped
2 Carrot; chopped
2 Turnips; chopped
4 Dried figs; chopped
Three fourths cup White wine
Three fourths cup Beef stock
8 New potatoes
4 Gingersnap cookies; crushed

Brown meat on all sides in butter. Put carrots, turnips and potatoes in
bottom of crock pot and place roast on top. Add remaining ingredients,
except gingersnaps. Cover and cook on low 8 to 10 hours. Add gingersnaps
and cook on high, uncovered, until thickened.
Posted to recipeludigest Volume 01 Number 396 by James and Susan Kirkland
kirkland@gj.net on Dec 22, 1997