Gingersnap Pot Roast

I am finally back to cooking! After two weeks of resting, I have to admit I am glad to be back to the cookbooks! Tonight I made a Gingersnap pot roast that turned out wonderful! I was a little eary how a roast with cookies would turn out but it was good! I also doubled the recipe because I was using a 5lb roast.

Ingredients:

-Beef Chuck Pot Roast

-1 C. Water

-8 Gingersnap Cookies, Crumbled

-2 TBSP. Red Wine Vinegar

-1 Tsp. Beef Bouillon Cubes ( I only have chicken, so that is what I used)

-1/8 Tsp. Ground Red Pepper

-3 Medium Sweet Potatoes, Peeled and Chopped

-Carrots ( I didn't measure)

-1 Bay Leaf

Trim fat from meat and place in crock pot. In a small bowl combine water, gingersnaps, vinegar, bouillon cubes, and red pepper.

Place sweet potatoes, carrots, and bay leaf in cooker. Pour gingersnap mixture over meat.

Cook on low 10-12 hours or on high 5-6 hours. Serve and enjoy!!