A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce. You can substitute graham crackers for the cookies. —Laurie Tietze, Longview, Texas
Slow-Cooker Beef with Red Sauce
Slow-Cooker Beef with Red Sauce
Prep Time
25 min
Cook Time
8 hours
Yield
8 servings
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 9 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.
Nutrition Facts
1 cup: 388 calories, 14g fat (4g saturated fat), 102mg cholesterol, 685mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 36g protein.
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