1 rump roast about 4 lb.
Salt and pepper
2 onions, sliced
1 can (10 1/2 oz.) condensed beef broth, undiluted
1/3 c. liquid brown sugar or 2/3 c. firmly packed brown sugar
1/3 c. cider vinegar
6 gingersnaps, crumbled

1. Sprinkle roast on all sides with pepper and salt. Place roast in crockpot and add onion, broth, brown sugar and vinegar.

2. Cover tightly turning occasionally 5 to 6 hours on high. Remove roast and keep warm.

3. Skim fat from pan juices and stir in gingersnaps. Stir until sauce thickens and bubbles. Slice meat and spoon sauce over slices.

Makes 6 servings.