Ingredients
- 8 gingersnaps
- 2 onions
- 1 salt
- 1 noodles
- 1,800 gr chuck roast
- 80 ml cider vinegar
- 75 gr liquid brown sugar
- 1 package condensed beef broth
Sprinkle roast on all sides with salt & pepper. Place roast in crockpot, add onion, broth, brown sugar & vinegar. Cover tightly, cook 5-6 hours on high. Remove roast & set aside. Add crumbled gingersnaps to the sauce in the crockpot. Stir until sauce thickens. Slice meat and serve sauce over slices. Serve with noodles.
