Slow-Cooker Beef with Red Sauce
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 8 servings.
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
Ingredients
-
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
Directions
-
1.
In a small bowl, combine the first 9 ingredients; set aside.
-
2.
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.
-
3.
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.
© 2024 RDA Enthusiast Brands, LLC