Ingredients

Instructions

  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.