German Pot Roast

Slow cooker alert! Prep and leave it alone! Music to my ears. I have a few different pot roasts that I make, but I think this is my all-time favorite. My mom used to make this and it really is so delicious, you'll want to lick your plate! No judgement from me if you do!

Tools you'll need:

Crockpot

Liquid measuring glass

Measure spoons

Measuring cups

Cutting board

Veggie knife

Whisk

Ingredients

4 - 5 lb Chuck roast or bottom round roast

1 32-oz box of beef stock (If you use unsalted or low sodium, you'll need to add 1/2 - 1 tsp salt)

1/4 Cup Ketchup

12 - 14 Ginger snap cookies broken into pieces

1 Large onion chopped

5 - 6 cloves of garlic sliced

2 0.8 oz packets of brown gravy mix

3/4 Cup white vinegar

1 tsp sugar

Instructions:

Place the stock, ketchup, sugar, vinegar, and gravy mix in the crock pot and use the whisk to stir together. Add the onion and garlic. Then place the meat in the liquid. Cook on low for 10 hours or high for 5 hours. The meat should fall apart easily with a fork when done. I love to serve with steamed or roasted broccoli and my perfect mashed potatoes (recipe also on the blog). It will surely be a favorite for your family! Mangia!