Ingredients
1 bottle (14 ounces) ketchup1 large onion, chopped3/4 cup packed brown sugar3/4 cup cider vinegar1 tablespoon mixed pickling spices3 bay leaves1 boneless beef chuck roast or rump roast (3 to 4 pounds)4 cups water1-1/2 cups crushed gingersnap cookies (about 30 cookies)2 tablespoons cornstarch1/4 cup cold water
Preparation
Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours.
Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
