Sweet and Tangy Braised Chuck Roast

Name: Sweet and Tangy Braised Chuck Roast
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4-6 serving(s)
Ingredients: 6 gingersnap cookies, finely crushed into crumbs (each about 2 inches in size); 2 cups peeled baby carrots (about half of a 16 ounce bag); 2 stalks celery, cut crosswise into 2 inch pieces; 1 medium onion, cut into 1 inch pieces; 1 cup dry red wine; 2 tablespoons red wine vinegar; 1/4 cup raisins; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 lbs boneless beef chuck roast

Submitted by BeccaB3c

"I have never cooked a main dish with gingersnap cookies...hmm...interesting. This looks amazing, so I'm looking forward to trying this out. It is a slow cooker recipe, taking between 6 and 10 hours, depending on heat setting."

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Ready In:: 6hrs 20mins
Ingredients:: 10
Serves:: 4-6

ingredients

6 gingersnap cookies, finely crushed into crumbs (each about 2 inches in size)
2 cups peeled baby carrots (about half of a 16 ounce bag)
2 stalks celery, cut crosswise into 2 inch pieces
1 medium onion, cut into 1 inch pieces
1 cup dry red wine
2 tablespoons red wine vinegar
¹⁄₄ cup raisins
1 teaspoon salt
¹⁄₂ teaspoon ground black pepper
2 lbs boneless beef chuck roast

directions

In 4 1/2-6 quart slow cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.
Place roast on top of vegetables.
Cover and cook on low 8 to 10 hours, or on high 6 to 6 1/2 hours.
Place roast on warm platter. Skim and discard fat from cooking liquid.
Serve roast with vegetables and sauce.