Ingredients:

• 1 boneless beef chuck roast or rump roast (3 to 4 pounds)
• 4 cups beef stock
• 1 1/2 cups ketchup
• 1 large onion, chopped
• 3/4 cup packed brown sugar
• 3/4 cup cider vinegar
• 8 oz. baby carrots, cut into 3rds
• 3 stalks celery, large chop
• 1/2 teaspoon dry ground mustard
• 1/2 teaspoon all spice
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 3 bay leaves
• 1-1/2 cups crushed Ginger Snap cookies (about 30 cookies)- use good crisp cookies with a strong ginger flavor
  

GRAVY:

• 2 tablespoons cornstarch
• 1/4 cup cold water

Egg Noodles for serving, if desired

Directions:

1. Place roast in a large slow cooker and add beef stock Fl. Add to the slow cooker the carrots, celery and onions.
2. In a large bowl, combine the ketchup, brown sugar, vinegar, dry mustard, all spice, coriander, cloves, and cinnamon. Pour mixture over the roast. Top with bay leaves.
3. Add crushed cookies to the mixture and stir well so that all are incorporated.
4. Cover and cook on low for 6-8 hours on low, or 4-5 hours on high or until meat is tender.
5. Remove roast and keep warm. Discard bay leaves. Cut meat into chunks.
6. Combine cornstarch and water until smooth; stir into cooking juices. Turn to high for 15 minutes and stir well. Taste and adjust spices as necessary. Return roast to gravy and stir well. Serve over egg noodles if desired.