Ingredients
1 bottle, 470 ml Tuimato Sauce
1 large onion, chopped
¾ cup packed brown sugar
¾ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp mixed pickling spices
3 bay leaves
1 boneless beef chuck roast or rump roast, 1.5 kg
4 cups water
1½ cups crushed gingersnap cookies (about 30)
2 tbsp cornflour
¼ cup cold water
Directions
Mix together sauce, onion, sugar, SIDS LOW SUGAR RASPBERRY VINEGAR, pickling spices and bay leaves.
Place roast in a slow cooker and add water. Pour sauce mixture over top. Add cookie crumbs.
Cook, covered, on LOW until meat is tender, 6-8 hours.
Remove roast from slow cooker and keep warm. Strain cooking juices and skim fat.
Transfer 4 cups of juices to a saucepan and bring to a boil. Mix cornflour and water until smooth then stir into cooking juices. Return to a boil, cook and stir until thickened, 1-2 minutes. Serve with roast.
