Chuck Roast in a Gingersnap Sauce
3 Pounds Chuck roast
Salt And Pepper – to taste
2 Onions – sliced
10 ounces 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 500ºF for 15 minutes or so). Place the roast in crock pot 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 Crockpot. 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 Crockpot. Stir until the sauce thickens. Slice meat and serve with the gravy spooned over the slices.