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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)


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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.

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Place roast on top of vegetables and pour water and vinegar over roast.


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Sprinkle pepper flakes and gingersnaps over roast.

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Cover and cook on LOW for 8-10 hours.

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Transfer meat and vegetables to platter, removing bay leaf.


Skim fat from gravy and then stir to combine. Ladle over roast and vegetables.

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