Gingersnap Pot Roast
Transform your next comfort food classic with this richly flavored Gingersnap Pot Roast, a dish that marries savory and subtly sweet notes in perfect harmony. Tender, slow-braised chuck roast is seared to golden perfection and simmered with hearty carrots, baby potatoes, and a unique twist: crushed gingersnap cookies. These spiced cookies create a luscious, slightly tangy gravy infused with warm, aromatic flavors, complemented by the earthy undertones of fresh thyme and bay leaves. Whether you include a splash of red wine for depth or opt for the simple magic of beef broth, this comforting one-pot wonder is ideal for cozy family dinners or special gatherings. Ready in just over four hours, this recipe is worth every minute, filling your home with an irresistible aroma. Serve your Gingersnap Pot Roast with its rich, velvety gravy for a crowd-pleasing dish that’s as unique as it is unforgettable.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 4 medium Carrots, cut into 2-inch pieces
- 1.5 pounds Baby potatoes
- 10 Gingersnap cookies, crushed
- 2 Bay leaves
- 4 Fresh thyme sprigs
Instructions
Season the chuck roast on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a deep golden-brown crust forms. Remove the roast and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently.
Deglaze the pot by adding the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a simmer.
Return the roast to the pot and add the carrots, baby potatoes, crushed gingersnap cookies, bay leaves, and thyme sprigs. Ensure the roast is partially submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F (165°C). Cook for 3.5 to 4 hours, or until the meat is tender and easily shredded with a fork.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Taste the gravy and adjust seasoning with salt and pepper if needed.
Serve the pot roast hot with the vegetables and gingersnap-infused gravy spooned over the top.
Nutrition Facts
Calories |
5367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 10454 mg | 455% | |
| Total Carbohydrate | 356.1 g | 129% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 116.1 g | ||
| Protein | 386.8 g | 774% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 528 mg | 41% | |
| Iron | 57.7 mg | 321% | |
| Potassium | 8722 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
