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
- Heat olive oil over medium-high heat in large pan.
- 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.
- Put onions, garlic and thyme into the pan and brown over medium-low heat until gently browned.
- Deglaze pan with wine and sherry. Add in tomatoes, broth and gingersnaps. Season with salt and pepper.
- Combine potatoes, carrots and parsnips in the bottom of a slow cooker. Nestle roast on top. Pour sauce all over roast and veggies.
- Slow cook on low 8-9 hours.
- Slice roast, surround with vegetable and pour sauce over top.
- Serve over buttered parsley egg noodles.
Meal type: dinner