| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Beef |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chuck roast; (about 4 lbs.) |
|
|
Salt And Pepper; to taste |
| 2 |
|
Onions; sliced |
| 1 |
cn |
(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:
“Neutrality helps the oppressor, never the victim.”