Yankee Pot Roast

Directions

1. 1
   Add vegetables to the slow cooker.
2. 2
   Season meat with salt and pepper.
3. 3
   Heat olive oil in a skillet over medium high heat.
4. 4
   Brown meat on all sides and place in the slow cooker atop the vegetables.
5. 5
   Deglaze the skillet with wine and half of the beef stock.
6. 6
   Add crushed gingersnap cookies and cook on low heat until they are dissolved.
7. 7
   Add the mixture to the slow cooker with the remaining liquids and the bouquet garni.
8. 8
   Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
9. 9
   When the meat is done, remove and set aside.
10. 10
    Remove bouquet garni from the slow cooker and discard.
11. 11
    Remove vegetables with a slotted spoon and place in a serving dish or on a platter.
12. 12
    Melt butter in a medium saucepan over medium heat.
13. 13
    Add flour and whisk to make a roux.
14. 14
    Add about all of the sauce from the slow cooker, mix well, bring to a boil stirring constantly lower heat, and cook until thickened.
15. 15
    Add salt and pepper to taste.
16. 16
    Pour gravy into a gravy boat and serve over sliced meat and vegetables.