Gingersnap Pot Roast - cooking recipe

Ingredients

rump roast or bottom round (3 to 5 lb.)
1 large bag fresh carrots, peeled and cut into chunks (not slices)
1 box Nabisco gingersnaps (8 to 10 cookies, eat the rest)
1 large onion
1 Tbsp. oil

Preparation

In 1 large pot with lid, brown meat on all sides in 1 tablespoon of oil; after this is done, cut onion and brown in with meat and oil.
When finished, add water to halfway up meat.
Add 4 gingersnaps, broken up.
Cover and simmer three to four hours. About 1 hour before done, peel and cut carrots and break 6 more cookies and place in pot.
Gingersnaps make your gravy; check to make sure water is not down too low.
When carrots are done, enjoy. Serves 6 to 8 people.