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The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.

During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil.

In a large bowl, combine the cooled mashed potatoes and salt and the egg. Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside. After the time is up, shred the meat a bit with a fork or break it into pieces.

Add carrots and onion to the slow cooker. Over medium high heat, quickly sear the marinated beef for a minute on each side, then transfer to the slow cooker. Cover and cook on low for hours. Over low heat, stir in the gingersnaps and continue to whisk until dissolved and thickened, about 5 minutes. Set the gravy aside, or pour into the slow cooker and stir until combined with beef and vegetables.

Dumplings Prepare dumplings 15 minutes before serving meal. Combine prepared mashed potatoes with egg and salt, then mix in flour and baking powder until a dough forms.

You may need additional flour. Mix until they're tacky but not sticky. Bring 6 cups of water to a boil and drop in the dumplings. Cook for 2 minutes and when they float back to the top, remove with a slotted spoon and set aside. Assemble Shred the beef using two forks. Spread beef and vegetable mixture onto a plate and place dumplings to the side.

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