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.