Just because it’s starting to turn Fall doesn’t mean everything is about turkey. Don’t get me wrong I love turkey, but sometimes you just want a solid meat and potato meal. This is a different outside the box sort of meal and bonus…it’s made in a crock pot!
Slow Cooker Gingersnap Pot Roast
(Adapted from Melanie Makes)
4 medium sweet potatoes, cut in 1″ slices
6 carrots, peeled and cut into bite-size chunks
1 bay leaf
2.5 pound beef chuck roast
1 cup water
2 tablespoons red wine vinegar
1/8 teaspoon red pepper flakes
10 gingersnaps, crumbled
Place sweet potatoes, carrots and bay leaf in slow cooker.
Place roast on top of vegetables and pour water and vinegar over roast.
Sprinkle pepper flakes and gingersnaps over roast.
Cover and cook on LOW for 8-10 hours.
Transfer meat and vegetables to platter, removing bay leaf.
Skim fat from gravy and then stir to combine. Ladle over roast and vegetables.
