| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Crockpot | 1 | Servings | |
INGREDIENTS
| 1 | Chuck roast, about 4 lbs. | |
| Salt And Pepper, to taste | ||
| 2 | Onions, sliced | |
| 1 | 10 3/4 oz. condensed beef | |
| broth | ||
| 1/3 | c | Liquid brown sugar |
| 1/3 | c | Cider vinegar |
| 8 | Gingersnaps | |
| Noodles |
INSTRUCTIONS
Sprinkle roast on all sides with salt and pepper. Place roast in crock pot; add onion, broth, brown sugar, and vinegar. Cover tightly; cook 5 to 6 hours on high, turning occasionally. Remove roast and set aside. Add crumbled gingersnap to the sauce in the crock pot. Stir until sauce thickens. Slice meat and spoon sauce over slices. Serve over noodles. Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland <kirkland@gj.net> on Dec 22, 1997
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3543
Calories From Fat: 2086
Total Fat: 231.1g
Cholesterol: 654.3mg
Sodium: 5660mg
Potassium: 3189.1mg
Carbohydrates: 164.4g
Fiber: 5.7g
Sugar: 102.4g
Protein: 187.9g