Chuck Roast With Gingersnap Sauce

4 pounds chuck roast

salt and pepper, to taste

2 onions, sliced

10 oz can beef broth

1/2 cup brown sugar

1/2 cup cider vinegar

8 or more gingersnaps

Sprinkle the roast on all sides with salt and pepper, brown in HOT OVEN (500° F.) for 15 minutes or so. Place the roast in crockpot and onions, broth

Mix the brown sugar and vinegar together (I heat the sugar in the micro until the sugar melts). Then pour this over the beef in crockpot. Cover and cook 6 hours on high, turning once.

Remove roast and set aside. Add the crumbled gingersnaps to the sauce in crockpot. Stir until the sauce thickens. Slice meat and serve with gravy spooned over the slices.