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Gingersnap Pot Roast Recipe

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Gingersnap Pie Crust Recipe The Carefree Kitchen
Gingersnap Pie Crust Recipe The Carefree Kitchen from thecarefreekitchen.com

Description

Gingersnap pot roast is a delicious and easy to make dish. This particular recipe is perfect for a family dinner or a special occasion. It is a savory roast beef dish cooked with onions, carrots, celery and a unique blend of spices. The flavor of this pot roast is truly unique and is sure to please any crowd. The added gingersnap cookies and cream of mushroom soup give this dish its signature sweet and savory taste. The result is a flavorful, tender, and juicy roast that will have everyone asking for seconds.

Prep Time

This gingersnap pot roast recipe takes about 10 minutes to prepare. This includes prepping the vegetables, mixing the spices, and making the gingersnap cookie mixture.

Cook Time

The cooking time for this recipe is approximately 2.5 to 3 hours. This includes the time it takes to cook the vegetables and the roast. The roast should be cooked until the internal temperature reaches 165°F.

Ingredients

  • 3 lb. boneless beef roast
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup gingersnap cookies, crushed
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/2 cup water or beef broth

Instructions

  1. Preheat oven to 325°F. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the beef roast with oregano, thyme, salt, and pepper. Add to the hot skillet and cook until all sides are browned.
  3. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until vegetables are tender.
  4. Transfer the roast and vegetables to a large baking dish. In a small bowl, mix together the crushed gingersnap cookies and the cream of mushroom soup. Pour the mixture over the roast and vegetables.
  5. Pour the water or beef broth into the dish. Cover the dish with aluminum foil and bake in the preheated oven for 2.5 to 3 hours or until the internal temperature of the roast reaches 165°F.
  6. Remove the dish from the oven and let cool for 10 minutes before serving.

Equipment

  • Large skillet
  • Large baking dish
  • Small bowl
  • Aluminum foil
  • Meat thermometer

Notes

This gingersnap pot roast is best served with mashed potatoes or rice. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition: Per Serving

  • Calories: 534
  • Fat: 20g
  • Carbohydrates: 26g
  • Protein: 54g
  • Sodium: 886mg
  • Fiber: 3g

Recipe Tips

  • Be sure to use a meat thermometer to check the internal temperature of the roast. This will ensure the roast is cooked to perfection.
  • If desired, you can use beef or chicken broth instead of water.
  • For extra flavor, you can add a few tablespoons of Worcestershire sauce to the cooking liquid.
  • For a creamier gravy, add a few tablespoons of sour cream to the sauce at the end of cooking.
  • If desired, you can add additional vegetables such as potatoes, mushrooms, or parsnips.

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