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Gingersnap Pot Roast

 

110

Yield

8

servings

Prep

45

min

Cook

6

hrs

Ready

7

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

3 pounds beef roast
chuck
1 tablespoon vegetable oil
1 cup water
8 x gingersnap crumbs
*
2 tablespoons red wine vinegar
1 teaspoon beef stock
granules
*
teaspoon red pepper flakes
*
3 medium sweet potatoes, or yams
peeled & quartered
3 md Carrots; or 2 p carrots
or 2 parsnips cut into 1/2" pieces
*
1 x bay leaves
*

Directions

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 to 12 hours or high-heat setting for 5 to 6 hours.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 40645% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 111mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 90g
Vitamin A 164% Vitamin C 14%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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