Name: Slow Cooker Ginger Beef Pot Roast with Gingersnap Gravy
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
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); 1/4 teaspoon black pepper; 3 cups beef stock; Pam to spray the pot; 8 gluten free ginger snap cookies

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.

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.

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.