Bavarian Pot Roast
"I grew up eating pot roast but disliked it until I go this recipe at a church social and changed a few ingredients," shares Patricia Gasmund of Rockford, Illinois. "My 7-year-old especially enjoys the seasoned 'apple gravy'."12 ServingsPrep: 10 min. Cook: 5 hours
Ingredients
- 1 beef top round roast (4 pounds) , halved
- 1-1/2 cups apple juice
- 1 can (8 ounces) tomato sauce
- 1 small onion, chopped
- 2 tablespoons white vinegar
- 1 tablespoon salt
- 2 to 3 teaspoons ground cinnamon
- 1 tablespoon minced fresh gingerroot
- 1/4 cup cornstarch
- 1/2 cup water
Directions
- In a Dutch oven coated with cooking spray, brown roast on all sides
- over medium-high heat. Transfer to a 5-qt. slow cooker. In a bowl,
- combine the juice, tomato sauce, onion, vinegar, salt, cinnamon and
- ginger; pour over roast. Cover and cook on high for 5-7 hours.
- In a small bowl, combine cornstarch and water until smooth; stir into
- cooking juices until well combined. Cover and cook 1 hour longer or
- until the meat is tender and gravy begins to thicken. Yield: 12
- servings.
Nutrition Facts: One serving (4 ounces cooked beef with 1/2 cup gravy) equals 230 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 753 mg sodium, 8 g carbohydrate, 1 g fiber,