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Ingredients6 h 20 m servings 1026 cals
Original recipe yields 6 servings
- Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.
Per Serving: 1026 calories; 50.8 g fat; 66.4 g carbohydrates; 73.1 g protein; 208 mg cholesterol; 785 mg sodium. Full nutrition
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