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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 12 |
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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'. 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:
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. Yield: 12 servings.
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