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Crockpot Ginger Pot Roast with Ginger Snap Gravy

Slow Cooker Ginger Beef Roast with Ginger Snap Gravy (Pot Roast)

Course Main Course
Cuisine American
Keyword Ginger pot roast, slow cooker ginger beef roast; slow cooker beef roast; slow cooker beef pot roast
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 572 kcal
Author Lois Carter Crawford/Recipe idea Shop


  • 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


Meat & Vegetables Directions

  1. Heat the olive oil in a large frying pan. Brown the meat slightly on both sides.
  2. Spray a 6-quart crockpot with Pam cooking spray.
  3. Transfer the meat to the crockpot.
  4. Cook the onion in the frying pan until transparent and slightly browned.
  5. Add the carrots and brown them slightly.
  6. Dump the onions, carrots, potatoes, celery and spices into the crockpot.
  7. Add the beef stock. Cook on high for 1 hour, then turn it down to low and cook for 3 hours.
  8. Remove the meat and vegetables from the broth. Place them in a warm oven to keep hot while you make the gravy.

Gravy Directions

  1. Pour the broth into a saucepan.
  2. Crush the ginger cookies (I used a small food processor) and dump them into the broth.
  3. Cook on medium high until thickened.
  4. Add salt and pepper to taste.
  5. Serve with meat and vegetables immediately.