Viennese Style Pot Roast

written by CrockPot Cooking | January 12, 2014

Ingredients

1 4-lb rump roast, or sirloin tip
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
2 carrot, chopped
2 turnips, chopped
4 dried figs, chopped
3/4 cup white wine
3/4 cup beef stock
8 new potatoes
4 gingersnap cookies, crushed

Directions

Brown meat on all sides in butter. Put carrots, turnips and potatoes in bottom of Crock Pot and place roast on top. Add remaining ingredients, except gingersnaps. Cover and cook on low 8 to 10 hours. Add gingersnaps and cook on high, uncovered, until thickened.