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Tender Bavarian Pot Roast

Total Time

Prep: 10 min. Cook: 6 hours


12 servings

I grew up eating pot roast but disliked it until I got this recipe at a church social. My 7-year-old especially enjoys the seasoned apple gravy. —Patricia Gasmund, Rockford, Illinois


  • 1 beef top round roast (4 pounds)
  • 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


  1. 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.
  2. 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.

Nutrition Facts

4 ounce-weight: 230 calories, 7g fat (2g saturated fat), 96mg cholesterol, 753mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit.

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