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Date Posted: 22:30:09 10/22/02 Tue
Author: Nee
Subject: Gingersnap Pot Roast

2-2-1/2 pound beef chuck pot roast
1 tablespoons cooking oil
1 cup water
8 gingersnap cookies,crumbled(about 2/3 cup)
2 tablespoons red wine vinegar
1 teaspoon instant beef bouillon granules
1/8 teaspoon ground red pepper
3 medium sweet potatoes,peeled and quartered
3 medium carrots or 2 medium parsnips,peeled and cut into bite-size
chunks
1 bay leaf

Trim fat from meat.If necessary,cut roast to fit into a 3-1/2- or
4-quart
crockery cooker.In a large skillet,brown roast on all sides in hot
oil.

Meanwhile,in a small bowl,combine water,gingersnaps, vinegar,
bouillon
granules and red pepper.Place sweet potatoes,carrots and bay leaf in
cooker.Place meat on top of vegetables.Pour gingersnap mixture over
meat.

Cover and cook on low-heat setting for 10-12 hours or on high-heat
setting
for 5-6 hours.Transfer meat and vegetables to a platter. Remove bay
leaf.
Skim fat from gravy.Stir gravy to combine; ladle over roast and
vegetables.
Makes 6 servings,each with 523 calories and 31 grams total fat.

If using a 5- or 6-quart crockery cooker,use a 2-1/2-3 pound beef
chuck pot
roast.Increase the sweet potatoes to 4 medium and carrots to 4 medium,
sliced.Prepare meat and vegetables as detailed above.Makes 8
servings.

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