Gingersnap Pot Roast

• 3 lbs beef chuck roast
• 1 tablespoon oil
• 1 cup water
• 8 gingersnaps, crumbled
• 2 tablespoons red wine vinegar
• 1 teaspoon beef bouillon, granules
• 1/8 teaspoon red pepper, ground
• 3 medium sweet potatoes, peeled & quartered
• 3 medium carrots or 2 parsnips, cut into 1/2-inch pieces
• 1 bay leaf

1. Trim fat from roast. Cut if necessary to fit crock-pot.
2. In large skillet brown roast on all sides in hot oil.
3. In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
4. In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
5. Pour gingersnap mixture over meat.
6. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.

chuck roast, oil, water, red wine vinegar, beef bouillon, red pepper, sweet potatoes, carrots, bay leaf

Taken from www.food.com/recipe/gingersnap-pot-roast-134136 (may not work)