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Slow-Cooker Beef with Red Sauce

A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce. You can substitute graham crackers for the cookies. —Laurie Tietze, Longview, Texas
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    8 servings


  • 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 9 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, gingersnaps and garlic.
  • Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles.
Nutrition Facts
1 cup: 388 calories, 14g fat (4g saturated fat), 102mg cholesterol, 685mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 36g protein.

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Average Rating:
  • Jenny
    Nov 26, 2019

    This was really delicious! I forgot to add the onion but I didn't miss it. I also used diced tomatoes instead of whole tomatoes. The whole family really liked it and the ginger snaps added something really special.

  • Ursula
    Oct 16, 2018

    No comment left

  • annrms
    Jan 7, 2016

    We greatly enjoyed eating this recipe. Reminded us of sauerbraten. I did not use the sugar, cut the amount of crushed ginger snaps to 3/4 cup, and used crushed tomatoes. Enjoyed it with noodles and steamed Brussels sprouts. Will definitely make this again. Thank you for posting.

  • pamsterhamster
    Aug 16, 2014

    I loved the red sauce. The meat was so tender.

  • janine.borneman
    Oct 14, 2010

    No comment left

  • Lparmoc1
    Oct 9, 2010

    This was some of the best beef I've ever tasted. If you enjoy only bland, traditional meat-and-potatoes style meals, don't make this. If you enjoy rich, flavorful, tender, succulent beef, this is the dish for you! My whole family raved about this. Not too spicy, not Indian at all, just a mouth-watering combination of deep and complex flavors.

  • Lynnette68
    Sep 17, 2010

    My husband and I really enjoyed this dish and loved the aroma filling the house! The beef was perfectly tender and the gingersnaps lent just the right amount of sweetness to the dish. I served it over noodles, as shown.

  • YarnRat
    Sep 5, 2010

    I wouldn't make this again as is... But it does have some potential. I was not impressed with how the recipe was written. It looked and smelled really scary as it cooked since it didn't call for combing the ingredients after rubbing the spices on the meat. I think next time I would cut back on the ginger snaps a little. Stirring in some sour cream helped to cut down on the sweetness of the dish.

  • ejreynolds518
    Aug 26, 2010

    I wasn't very impressed with this recipe. As it was slow cooking, my house filled with a strong odor, which attracted flies!!! After I built up an appetite from swatting, I made myself a plate served with beef over egg noodles. I didn't really enjoy the combination of flavors/spices. Also, my red sauce was more like brown sauce.

  • ssstome
    Aug 15, 2010

    Very good! I would agree with the other review that it was very Indian like with all the spices and all. Made it out of curiosity with the cocoa and ginger snaps, but it was wonderful. Served it over mashed potatoes and my husband polished off all the leftovers as well!