1. Trim roast of all excess fat. 2. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well. 3. Place roast in marinade with fat side down; refrigerate overnight. 4. Pour vegetable marinade into crock pot. 5. Place marinated roast in crock pot with fat side up. 6. Cover and cook on low setting 8 to 12 hours. 7. Thirty minutes before serving, remove roast and turn to high setting. 8. Make a smooth paste of flour and water; stir into crock pot with gingersnaps. 9. Cook and stir until thickened. 10. Slice roast and return to gravy for serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
