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
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.
