Recipe Idea: Ginger Pot Roast With Ginger Snap Gravy
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Hi. It’s Lois at Recipe Idea Shop, giving you a new slow cooker recipe, Ginger Pot Roast with Ginger Snap Gravy. I got the idea from my neighbor Diane, who told me fondly of her grandmother’s Ginger Snap Gravy. When she explained it to me, I decided to try the gravy with a slow cooker Pot Roast.
I love ginger in stir fry, with chicken, in vegetables and in desserts. So I thought I would like this too. And I was right! It was very tasty and unusual, a nice change of pace for a cold day.
I cooked the dish on high in the slow cooker for an hour; then turned it down to low for three hours. If you don’t have a programmable slow cooker, and you want to make this dish without fuss, I suggest cooking it on low for about seven hours. You can use a cheap light timer to turn your slow cooker on at the right time and come home to a nearly finished meal. All you have to do is make the gravy before serving, and that takes just a few minutes.
Read on for recipe and nutrition…
Ginger Pot Roast with Ginger Snap Gravy
- 1 small chuck roast 2 pounds
- 6 carrots peeled and cut in chunks
- 3 large potatoes peeled and cut in chunks
- 1 medium onion peeled and cut in chunks
- 6 stalks of celery cut in chunks
- 2 tablespoons olive oil
- 2 tablespoons fresh ginger peeled and grated
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- 3 cups beef stock
- Pam to spray the pot
- 8 ginger snap cookies
<b>Meat & Vegetables Directions:</b>
Heat the olive oil in a large frying pan. Brown the meat slightly on both sides.
Spray a 6-quart crockpot with Pam cooking spray.
Transfer the meat to the crockpot.
Cook the onion in the frying pan until transparent and slightly browned.
Add the carrots and brown them slightly.
Dump the onions, carrots, potatoes, celery and spices into the crockpot.
Add the beef stock. Cook on high for 1 hour, then turn it down to low and cook for 3 hours.
Remove the meat and vegetables from the broth. Place them in a warm oven to keep hot while you make the gravy.
Pour the broth into a saucepan.
Crush the ginger cookies (I used a small food processor) and dump them into the broth.
Cook on medium high until thickened.
Add salt and pepper to taste.
Serve with meat and vegetables immediately.