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Chuck Roast In Gingersnap Sauce

4 Pounds Chuck roast
Salt And Pepper -- to taste
2 Onions -- sliced
10 Ounces Can of beef broth
1/2 Cup Brown sugar
1/2 Cup Cider Vinegar
8 Gingersnaps
Noodles


Sprinkle the roast on all sides with salt and pepper; or brown in a HOT oven (about 500 deg for 15 minutes or so).

Place the roast in slow cooker and the onion, broth. Mix the brown sugar and vinegar together. Heat in the microwave until the sugar melts. Then pour this over the beef in slow cooker.

Cover and cook for 5 to 6 hours on HIGH, turning once or twice.

Remove roast and set aside.

Add the crumbled gingersnaps to the sauce in the slow cooker. Stir until the sauce thickens.

Slice meat and serve with the gravy spooned over the slices. It is great with noodles.

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