A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce. You can substitute graham crackers for the cookies
INGREDIENTS
2 tablespoons canola oil
2 tablespoons baking cocoa
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 beef rump roast or bottom round roast (3 pounds), cut into 1-1/2-in. cubes
1 large onion, chopped
1 can (28 ounces) whole tomatoes, undrained
3 tablespoons cider vinegar
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
9 garlic cloves, peeled
1 tablespoon sugar
Hot cooked noodles, rice or mashed potatoes
DIRECTIONS
In a small bowl, combine the first nine ingredients; set aside.
Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic.
Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar.
Serve with noodles. Yield: 8 servings.
