Eloise Caggiano: Program Director for the Avon Walk for Breast Cancer, and Survivor

Pot Roast with Gingersnap Gravy

Makes 8 servings • Ideal Slow-Cooker Size: 6-qt.

Prep. Time: 10 minutes • Cooking Time: 6 hours

3- to 4-lb. beef rump roast

salt to taste

pepper to taste

1 large yellow onion, cut in 8 wedges

1 cup beef stock

1 tsp. Kitchen Bouquet Seasoning

20 gingersnaps, finely crushed

1. Season roast with salt and pepper. Place in slow cooker.
2. Scatter onion wedges over top of beef.
3. Spoon beef stock into cooker, being careful not to wash the seasoning or onion pieces off the beef.
4. Cover and cook on High for 6 hours.
5. Remove roast from cooker and keep warm on a platter covered with a tent of foil.
6. Add Kitchen Bouquet to liquid in cooker. Stir in gingersnap crumbs, until thickened.
7. Slice meat and top with sauce for serving.

“This isn’t fancy, but I remember it well from my childhood. Dinner-time was important in our family—a time to spend together with no TV or other distractions, and my mom worked hard to make a lovely home-cooked dinner for us each and every night. I, of course, tortured her with my ridiculously picky eating habits, but bless her, she always made sure there was something good for me to eat.”