Preparation:
Trim roast of all excess fat. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well. Place roast in marinade; refrigerate overnight.
Pour vegetable marinade into Crock-Pot. Place marinated roast in Crock-Pot with fat side up. cover and cook on Low for 10 to 12 hours.
Thirty minuts before serving, remove roast and turn to High. Make a smooth paste of flour and water; stir into Crock-Pot with gingersnaps. Cook and stir until thickened. Slice roast and return to gravy for serving. |
