Pot Roast with Gingersnap Gravy

By Hklbrries

Phyllis Pellman Good has made sharing slow-cooker recipe favorites something of an empire – selling more than 11 million books in her signature “Fix-It and Forget-It” series.

The books are stuffed with recipes tested and submitted by cooks from across the country. The latest book has more than 700 slow-cooker favorites that can help make family meals hassle-free.

For the “Fix-It and Forget-It PINK Cookbook,” author and editor Good is working through Good Books and the Avon Foundation for Women to donate some of the proceeds to breast cancer research. They’ll give $1 per book sold and a minimum of $100,000 to the foundation.

The book includes a special color section of survivor stories and recipes. The soft-cover book sells for $24.95.

Ingredients

• 3 - to 4-pound beef rump roast
• Salt, to taste
• Pepper, to taste
• 1 large yellow onion, cut into 8 wedges
• 1 cup beef stock
• 1 teaspoon Kitchen Bouquet seasoning
• 20 gingersnaps, finely crushed

Preparation

Step 1

Season roast with salt and pepper. Place in slow cooker.

Scatter onion wedges over the top of beef. Spoon beef stock into 6-quart slow cooker, being careful not to wash the seasoning or onion pieces off the beef.

Cover and cook on high for 6 hours.

Remove roast from cooker and keep warm on a platter covered with a tent of foil.

Add Kitchen Bouquet to liquid in cooker. Stir in gingersnap crumbs, until thickened.

Slice meat and top with sauce for serving.