| | Directions | | In six quart slow cooker bowl, combine ginger snaps crumbs, carrots, celery, onion, wine, vinegar, raisins and salt and pepper. Place roast on top of vegetables. Cover and cook on low between eight to ten hours. Skim off fat. |
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| Ingredients | | - |  | 1 boneless beef chuck roast (2 lbs) |
| - | | 6 ginger snap cookies (crushed) |
| - | | 2 cups peeled baby carrots |
| - | | 2 stalks celery (chopped) |
| - | | 1 onion (chopped inch slices) (medium) |
| - | | 1 cup dry red wine |
| - | | 2 tablespoons wine vinegar |
| - | | 1/4 cup raisins |
| - | | Salt and pepper to taste |
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