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DIRECTIONS

Trim fat from roast. If necessary, cut roast to fit into crockery cooker.
In a large skillet brown roast on all sides in hot oil .
In a small bowl combine water, gingersnaps, vinegar, bouillon granules, and red pepper.
In a 3-1/2 or 4-quart crockery cooker place potatoes, carrots or parsnips, and bay leaf. Place meat atop vegetables. Pour gingersnap mixture over meat.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer meat and vegetables to a platter. Remove bay leaf. Skim fat from gravy; stir gravy to combine. Ladle gravy over roast and vegetables