Viennese Pot Roast

1 onion, chopped
2 carrots, chopped
2 turnips, chopped
4 dried figs, chopped
8 new potatoes
3/4 cup white wine
3/4 cup beef stock
4 pound rump roast
4 gingersnap cookies, crushed

Place veggies in the bottom of your slow cooker. Add the figs, wine and the beef stock. Put the roast on top. Cover and cook on low for 8 to 10 hours. Set to high heat and add gingersnap cookies, cook until thickened.