Categories: Pot roast, Main dish, German, Meats, Vegetables 
      Yield: 8 servings 
  
      3 lb Beef Roast; chuck 
      1 tb Oil 
      1 c  Water 
      8    Gingersnaps; crumbled 
      2 tb Red wine vinegar 
      1 ts Beef bouillon; granules 
    1/8 ts Red pepper; ground 
      3 md Sweet potatoes; peeled & 
           -quartered 
      3 md Carrots; or 2 parsnips, cut 
           -into 1/2" pieces 
      1    Bay leaf 
  
  Trim fat from roast.  Cut if necessary to fit crock pot. In large 
  skillet brown roast on all sides in hot oil.  Meanwhile, in a small 
  bowl combine water, gingersnaps, vinegar, bouillon, and red pepper. 
  In crock pot, place potatoes, carrots or parsnips, and bay leaf.  Place 
  meat atop vegetables.  Pour gingersnap mixture over meat.  Cover; cook on 
  low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.