¾ C cider vinegar

¼ C ketchup

½ C chopped onion

1 tsp. chopped garlic

2 cans (14 oz) beef broth

12 ginger snap cookies

2 (0.8 oz.) envelopes brown gravy mix

4-5 lb. boneless chuck or bottom round roast

 

Combine all ingredients except the meat in 5 ½-7 qt. crock pot.  Stir well.  Add the meat and stir well to coat.  Cover and cook on Low-10 hrs;  or on High-5 hrs.  Makes about 8-10 servings.  Great served over noodles or dumplings.