I know I haven’t updated here in… well… ages. I’ve been focused on a lot of other things. The family is doing well for the most part but it’s been a taxing year for us. Promise to try to get pics of the kids up here soon, but with Facebook (and how much easier it normally is to post photos there) I don’t even think about posting here.
Tonight, however, I’m posting here because I’ve had several requests for the recipe for “my” Gingersnap Pot Roast (and frankly, Facebook is incredibly temperamental today and I don’t have the patience to deal with it). Technically, this recipe comes from Better Homes and Gardens, but I’ve adapted it enough that I can call it mine. 🙂
Gingersnap Pot Roast
(A.K.A. Sauerbraten Made Easy)
Layer in crock pot:
- 3 medium sweet potatoes or yams (peeled and cut)
- one bag of “baby” carrots prepared
- 4 small or medium apples, cut into wedges
- 2-3 lb chuck roast
Mix together to make gravy and pour over roast:
- 1 cup water
- 8 gingersnaps crumbled
- 2 tablespoons red wine vinegar
- 1 teaspoon beef bouillon granules
- 1/8 teaspoon ground red pepper
Cover and cook on low 10-12 hours or on high 5-6 hours.