| Ingredients | | | 4 | pound | chuck roast | | | 1 | | salt & pepper | | | 2 | each | onions, sliced | | | 1 | each | can condensed beef broth (10 3/4 ounces) | | | 1/3 | cup | liquid brown sugar | | | 1/3 | cup | cider vinegar | | | 8 | each | gingersnaps | | | 1 | | noodles | | | | | |
Directions:
| 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.
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