Ingredients:
- 1 lean chuck or top round roast (about 4 lbs.)
- salt and pepper to taste
- 2 medium onions, sliced
- 1 (10 3/4 oz.) can condensed beef broth
- 1/3 cup packed brown sugar
- 1/3 cup cider vinegar
- 8 gingersnaps
- hot cooked noodles
Preparation:
Sprinkle roast on all sides with salt and pepper. Place roast in slow cooker; add onion, beef broth, brown sugar, and vinegar. Cover tightly; cook for 4 to 5 hours on HIGH, turning occasionally. Remove roast and set aside. Add crumbled gingersnap to the sauce in the slow cooker. Stir until sauce thickens. Slice meat and spoon sauce over slices. Serve with hot cooked noodles.
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