Slow Cooker Ginger Beef Pot Roast with Gingersnap Gravy
Sweet and gingery beef roast made in the slow cooker
Servings: 8
Calories: 358kcal
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
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
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