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    Recipe Idea Shop » Recipes » Entrees

    Slow Cooker Ginger Beef Pot Roast With Gingersnap Gravy

    by Kathy Owen · "As an Amazon Associate, I earn from qualifying purchases"

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    Slow-cooker ginger beef pot roast is a hearty meal that is especially inviting on cold evenings. Gingersnap gravy is the finishing touch.

    Have you heard of gingersnap gravy?

    This slow-cooker ginger beef pot roast recipe uses ginger snaps in the sauce. My neighbor told me fondly of her grandmother's Gingersnap gravy. Her grandma used gingersnaps to thicken and flavor her beef gravy.

    When she explained the recipe, I tried the gravy with a slow-cooker pot roast. And it was terrific. 

    ginger pot roast recipe

    Jump to Recipe Print Recipe

    The Ginger Flavor

    I love ginger in stir fry, with chicken, in vegetables, and in desserts. I use candied ginger in my squash soup. It's terrific. So I knew I would like this too. And I was right! It was very tasty and unusual, a nice change of pace for a cold day.

    Ginger Beef Pot Roast Recipe Development

    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, which takes just a few minutes.

    ginger pot roast with gingersnap gravy

    What You Need

    Of course, you will need a slow cooker. They make life easier, don't they? You also need measuring cups and spoons, a knife, vegetable peeler, and a good pot or sauté pan. And ginger snaps, of course.

    Ginger Beef Pot Roast With Gingersnap Gravy

    Ingredients

    • 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
    • ¼ teaspoon black pepper
    • 3 cups beef stock
    • Pam to spray the pot
    • 8 gingersnap cookies

    Instructions

    Meat & Vegetables Directions

    • 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.

    Gingersnap Gravy Directions

    • 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.
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    ginger pot roast recipe

    Slow Cooker Ginger Beef Pot Roast with Gingersnap Gravy

    Sweet and gingery beef roast made in the slow cooker

    Author: Recipe Idea Shop

    Rate this Recipe Print Pin Save Saved!
    Prep : 15 minutes mins
    Cook : 4 hours hrs
    Total Time: 4 hours hrs 15 minutes mins
    Course : Main Course
    Cuisine : American
    Servings : 8

    Ingredients
     

    • 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
    • ¼ teaspoon black pepper
    • 3 cups beef stock
    • Pam to spray the pot
    • 8 gluten free ginger snap cookies
    Get Recipe Ingredients

    Instructions
     

    Meat & Vegetables Directions

    • 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.

    Gravy Directions

    • 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.

    Nutrition (may vary depending on ingredients and amounts used)

    Calories: 358kcal | Carbohydrates: 25g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 331mg | Potassium: 1062mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7673IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 3mg
    Like this recipe?We Have More Here!

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    ginger beef pot roast

     

    ginger beef pot roast

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    About Kathy Owen

    Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.

    5 from 1 vote (1 rating without comment)

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