Gingersnap Pot Roast

3 lb. beef chuck roast
1 tbsp. oil
1 cup water
8 gingersnaps, crumbled
2 tbsp. red wine vinegar
1 tsp. beef bouillon granules (or 1 cube)
1/8 tsp. red pepper, ground
3 medium sweet potatoes, peeled & quartered
3 medium carrots or 2 parsnips, cut into 1/2" pieces
1 bay leaf

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

To prepare from frozen:
Thaw roast for 24 hrs in refrigerator. Peel and cut vegetables and place in crock pot. Add bay leaf. Place meat atop vegetables. Mix contents of Ziploc with water and vinegar and pour over roast. Cook as described.