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Slow Cooker Beef with Red Sauce

 Slow Cooker Beef with Red Sauce
A homemade rub spices up this tender beef; tomatoes and gingersnaps add an interesting taste combination to the sauce. You can substitute graham crackers for the cookies. —Laurie Tietze, Longview, Texas
8 ServingsPrep: 25 min. Cook: 8 hours


  • 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 beef rump roast or bottom round roast (3 pounds), cut into 1-1/2-in. cubes
  • 1 large onion, chopped
  • 1 can (28 ounces) 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, rice or mashed potatoes


  • In a small bowl, combine the first nine ingredients; set aside.
  • Place beef and onion in a 4-qt. slow cooker; rub beef with spice
  • mixture. Pour tomatoes over the top; sprinkle with vinegar,

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Slow Cooker Beef with Red Sauce (continued)

Directions (continued)

  • gingersnaps and garlic.
  • Cover and cook on low for 8-10 hours or until meat is tender. Stir in
  • sugar. Serve with noodles. Yield: 8 servings.
Nutritional Facts: 1 cup (calculated without mashed potatoes) equals 388 calories, 14 g fat (4 g saturated fat), 102 mg cholesterol, 685 mg sodium, 27 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.