German Beef Roast with Gingersnap Sauce

Gingersnap cookies creates a deep brown sauce that is heavenly!

Ingredients

2	T. vegetable oil
1	boneless beef bottom roast, (3 - 4 lb.), cut into 2-inch chunks and seasoned with salt and pepper
2	T. tomato paste
1	T. minced fresh ginger
1	cup dry red wine
1	cup beef broth
½	cup red wine vinegar
¼	cup gin
1	T. quick cooking tapioca, ground
1	t. kosher salt
2	T. pickling spices, wrapped in cheesecloth and tied with string
6	medium carrots, halved cross-wise and halved lengthwise
4	ribs celery, cut into 2 inch pieces
1	medium onion, halved and each half quartered
10	gingersnap cookies, crushed

Preparations

Heat oil in a late skillet over medium heat. Brown beef in oil in two batches, about 5 minutes per batch. Transfer beef to a 4 - 6 qt. slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca and salt; simmer 5 minutes. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender, on high setting (about 2 1/2 or 3 hours) Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover and cook until sauce thickens and vegetables are tender, stirring halfway through, about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce.