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Rachael Ray's 30-Minute Healthy Recipes

Ginger Snap Sirloin - Crock Pot


* 3/4 cup white vinegar
* 1/4 cup ketchup
* 1/2 cup frozen chopped onion
* 1 teaspoon minced garlic
* 2 cans (14 oz each) beef broth
* 1 teaspoon sugar
* 12 ginger snap cookies, broken up
* 2 envelopes brown gravy
* 4-5 lb boneless top sirloin roast


1. Put everything, except roast, in crock pot and mix well.
2. Add the roast and spoon up some of the mixture to coat the meat.
2. Cook, covered, on low for 8-10 hours.


This pot roast has a real serious identity crisis. It's tangy, savory, and sweet! I love the combination of all three of those. The roast cooks up nice and tender with the vinegar as a tenderizer, and the ginger and molasses in the cookies add just the right sweetness. This is a very unusual pot roast, which you may want to have for a special occasion... one when the kids are at Grandma's for the night. Serve with some boiled and mashed sweet potatoes and a mixed green salad. Delicious and pretty!

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