Directions:
- Trim fat from roast. Cut if necessary to fit crock-pot.
- In large skillet brown roast on all sides in hot oil.
- 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 on top of vegetables.
- Pour gingersnap mixture over meat.
- Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.07 Kcal (2290 kJ) | ||
| Calories from fat | 343.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.12g | 59% | |
|---|---|---|---|
| Cholesterol | 122.47mg | 41% | |
| Sodium | 194.19mg | 8% | |
| Potassium | 717.93mg | 15% | |
| Total Carbs | 17.45g | 6% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 30.56g | 61% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 4.3mg | 24% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 192.31 Kcal (805 kJ) | ||
| Calories from fat | 120.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.4g | 59% | |
|---|---|---|---|
| Cholesterol | 43.05mg | 41% | |
| Sodium | 68.26mg | 8% | |
| Potassium | 252.37mg | 15% | |
| Total Carbs | 6.13g | 6% | |
| Sugars | 1.58g | 18% | |
| Dietary Fiber | 0.81g | 9% | |
| Protein | 10.74g | 61% | |
| Vitamin C | 0.9mg | 4% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 1.5mg | 24% | |
| Calcium | 16.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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