it's what's cookin: 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:)

Ingredients

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

Directions

Trim fat from roast. Cut if necessary to fit crock-pot.
In large skillet brown roast on all sides in hot oil.
In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
Pour gingersnap mixture over meat.
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.