Forget your typical pot roast! This Slow Cooker Gingersnap Pot Roast not only takes minimal time to prepare but the end result is anything but ordinary. A gingersnap crusted roast is cooked over a bed of sweet potatoes and carrots. A bit sweet, a bit spicy and definitely a meal that will have your family asking for seconds!
It’s raining, grey and the temperature isn’t supposed to reach 70 degrees today. The perfect day for a comforting pot roast, don’t you think? Roasts are one of my favorite meals to cook in the slow cooker as you put them in in the morning and come dinner time, not only does your house smell absolutely divine, but you end up with the most tender piece of meat ever. So good! And this Slow Cooker Gingersnap Pot Roast? Well it simply takes comfort food to a new level.
Looking to shake things up a bit when pot roast makes it’s next appearance on your meal plan? This is the recipe for you! With minimal prep, this new spin on an otherwise traditional dish is sure to be a hit. The secret ingredient? Cookies!
This Slow Cooker Gingersnap Pot Roast not only takes minimal time to prepare but the end result is anything but ordinary. A gingersnap crusted roast is cooked over a bed of sweet potatoes and carrots. A bit sweet, a bit spicy and definitely a meal that will have your family asking for seconds!
This is definitely a meal for a 6 quart slow cooker as it’ll be close to full after adding all of the vegetables and meat. Make sure that you arrange everything so that your lid seals completely!
SIDE NOTE: If you’re looking for an amazing slow cooker, I can’t recommend the one I chatted about in this recipe enough. I mean, the fact that it’s non-stick and is a breeze to clean is amazing in and of itself, but it also will brown, simmer and steam as well. I have three slow cookers and this is the only one that has earned residency in my small kitchen’s limited cabinet real estate.
- 4 medium sweet potatoes, cut in 1" slices
- 6 carrots, peeled and cut into bite-size chunks
- 1 bay leaf
- 2.5 pound beef chuck roast
- 1 cup water
- 2 tablespoons red wine vinegar
- ⅛ teaspoon red pepper flakes
- 10 gingersnaps, crumbled
- Place sweet potatoes, carrots and bay leaf in slow cooker.
- Place roast on top of vegetables and pour water and vinegar over roast.
- Sprinkle pepper flakes and gingersnaps over roast.
- Cover and cook on LOW for 8-10 hours.
- transfer meat and vegetables to platter, removing bay leaf.
- Skim fat from gravy and then stir to combine. Ladle over roast and vegetables.
The next time pot roast is requested for dinner, shake up your menu with this Slow Cooker Gingersnap Pot Roast. I have no doubt that there won’t be any complaints with this new spin on a traditional comfort food favorite!
Looking for more great slow cooker recipes?
More great slow cooker recipes from fellow food bloggers:
Slow Cooker Chicken Enchilada Meatball Sub Sandwiches | The Housewife in Training Files
Rosemary Root Beer Slow-Cooked Pork with Honey Lime Slaw | The Cafe Sucre Farine
Slow Cooker Chicken Fajitas | The First Year