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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegars, salt, pepper, cloves, bay leaves and mustard seeds in a large bowl. Place roast in bowl; cover and refrigerate overnight, turning once.

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  • Place roast and marinade in slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.

  • Remove roast to a platter and keep warm. Strain liquid from slow cooker. Stir in crushed gingersnaps until well blended. Slice roast and serve with mashed potatoes and salad, if desired. Makes 10 servings.

Nutrition Facts

258 calories; fat 6g; cholesterol 85mg; saturated fat 2g; carbohydrates 10g; insoluble fiber 1g; protein 37g; sodium 662mg.
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