Slow Cooker Wednesday – Gingersnap Pot Roast

Wait! What? Gingersnaps? In the pot roast? Yup, you read right. Don’t be dissuade. Try it. It adds a mild snappy undertone to the sauce. It’s yummy! Especially if you like ginger. They also help slightly thicken the sauce. I like my pot roast saucy and this recipe produced the perfect amount. I served it over buttered parsley egg noodles. Yum!

Recipe: Gingersnap Pot Roast


  • 1 tbs Olive Oil
  • 2 lb Boneless Chuck Roast
  • Kosher Salt – to taste
  • Freshly Ground Black Pepper – to taste
  • 1 Onion – sliced
  • 1 tbs Fresh Thyme
  • 3 cloves Garlic – minced
  • 4 oz. dry Red Wine
  • 2 oz. Sherry
  • 12 oz. Chopped Tomatoes – with juices (recommended Pomi)
  • 4 oz. Beef Broth
  • 4 Gingersnaps – ground to a powder
  • 2 medium-sized Potatoes – chopped in large dice
  • 1 cup Baby Carrots
  • 1 Parsnip – chopped in large dice


  1. Heat olive oil over medium-high heat in large pan.
  2. Season the roast with salt and pepper. Brown roast on all sides. Resist the urge to keep turning or moving the roast when browning. You want a nice browned sear to keep the juices in while slow cooking. Remove roast to a plate and set aside.
  3. Put onions, garlic and thyme into the pan and brown over medium-low heat until gently browned.
  4. Deglaze pan with wine and sherry. Add in tomatoes, broth and gingersnaps. Season with salt and pepper.
  5. Combine potatoes, carrots and parsnips in the bottom of a slow cooker. Nestle roast on top. Pour sauce all over roast and veggies.
  6. Slow cook on low 8-9 hours.
  7. Slice roast, surround with vegetable and pour sauce over top.
  8. Serve over buttered parsley egg noodles.

Meal type: dinner

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  1. Cooking with Z » Blog Archive » Weekly Menu Says:

    [...] Slow Cooker Wednesday – Gingersnap Pot Roast with Butter Parlsey Egg Noodles and Steamed Green Beans [...]

  2. Coupons For Medifast Says:

    Lovely looking pot roast, look forward to having this week. Love being able to get everything going in the crock pot and coming home to a nice dinner. Oh and the leftovers are always a big hit.

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