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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from roast. Cut if necessary to fit crock-pot. | 2. In large skillet brown roast on all sides in hot oil. | 3. In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper. | 4. In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables. | 5. Pour gingersnap mixture over meat. | 6. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	3	lb		2448.0056	0.0	260.8486	156.1284
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
water	1	cup		0.0	0.0	0.0	0.0
gingersnap	8		crumbled	-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
beef bouillon	1	teaspoon		0.35	0.002	0.057	0.011000000000000001
red pepper	1/8	teaspoon	ground	0.1562	0.0344	0.0073	0.0017
potato	3		peeled quartered sweet	-	-	-	-
carrot	3		cut	75.03	17.5314	1.7019	0.4392
bay leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.