Gingersnap Pot Roast
| Yield: | 8 Servings |
| Categories: | German, Vegetables, Main Dishes, Meats, Pot roast |
| 3 | lb | Beef Roast; chuck |
| 1 | tb | Oil |
| 1 | c | Water |
| 8 | Gingersnaps; crumbled | |
| 2 | tb | Red wine vinegar |
| 1 | ts | Beef bouillon; granules |
| 1/8 | ts | Red pepper; ground |
| 3 | md | Sweet potatoes; peeled & quartered |
| 3 | md | Carrots; or 2 parsnips, cut into 1/2" pieces |
| 1 | Bay leaf |
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