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. ---------------------------------------------------------------------------
Nutrition
Ingredients
