Why this blog??

Why this blog?? I often find myself stressing over what to make for my family for dinner. We live a busy life and some meals need time to prep, cook and let's not forget shopping for everything you need. I love cookbooks and websites, but there are so many recipe's at times it is overwhelming. The recipe's I will be posting are things I actually made. I will tell you if they are easy or more time consuming. I will also tell you if they are good. Most of these are recipe's I have made for years and continue to make because they are easy or quick and my family loves them and i know yours will too! I will also try to at least once in a whlie try a new recipe I've found on line or in a book and honestly rate it. I always encourage others to send me their favorite recipe's as well! I am a mom... not a chef. But I am a mom who enjoys cooking for her family and making a somewhat healthy meal (some days more healthy than others:) ) In each recipe I will share how I recommend serving it, any substitutions I can think of that are also good, or ways to prepare ahead of time to make the cooking part seem quicker! I am not a photographer, as you can see... most of these pictures are taken from my phone camera, so may not be the best! I love to hear from others who have made these recipes and what they have done to change the recipe... please post comments! Thank you! To "like" me on facebook, go to this link... It's What's Cookin

Wednesday, January 26, 2011

Gingersnap Pot Roast

I LOVE Pot Roast in the Fall and winter. It smells better than lighting a candle and it's the perfect comfort food. A friend made this recipe for me after having my son. We've made it at LEAST once a month since. This recipe is sure to get your kids and even picky husbands asking for seconds. The best part is... the left over roast tastes great the next day as Pot Roast Sandwiches... served on buns with melted cheese:)


  • 3-4 lbs beef chuck roast
  • 1 tablespoon oil
  • 2 cups water
  • 8 gingersnap cookies, crumbled
  • 2 tablespoons red wine vinegar
  • 1 teaspoon beef bouillon, granules
  • 1/8 teaspoon red pepper, ground
  • 2 medium yams and 2 medium sweet potatoes, peeled & quartered (or you can do 4 of one or the other)
  • 4 medium carrots, peeled and cut into 3 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.

    **** There are 2 things I do a bit differently. First, I cook on medium heat for about 8 hours. Second, I wait till the roast has only about 2 hours left before adding the potatoes. If you are gone all day, you don't have to do this... I just think the potatoes get too mushy if they cook all day, but it's good either way. 
Always serve with a fresh loaf of french bread or buttermilk biscuits... and possibly a glass of Pinot Noir :)  Enjoy!

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