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.