Categories: Beef, Main Dish, Slow Cooker

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 (3 lb) rump roast , cut into 1 1/2 inch cubes (or bottom round roast)
• 1 large onion , chopped
• 1 (28 ounce) can 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 (or rice or mashed potatoes)

Directions

1. In a small bowl, combine the first 9 ingredients; set aside.

2. Place beef and onion in a 4 quart slow cooker; rub beef with spice mixture.

3. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps, and garlic.

4. Cover and cook on LOW for 8-10 hours or until meat is tender.

5. Stir in sugar.

6. Serve with noodles.

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