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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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I grew up eating pot roast but disliked it until I got this recipe and changed a few ingredients, says Patricia Gasmund from Rockford, Illinois. My 7-year old especially loves the seasoned apple gravy. Ingredients:
1 beef top round roast (2 pounds) |
1 cup unsweetened apple juice |
1/2 cup tomato sauce |
1 small onion, chopped |
1 tablespoon white vinegar |
1-1/2 teaspoons minced fresh gingerroot |
1 teaspoon salt |
1 teaspoon ground cinnamon |
2 tablespoons cornstarch |
1/4 cup water |
Directions:
1. In a large skillet coated with cooking spray, brown roast on all sides. Transfer to a 3-qt. slow cooker.
2. In a small bowl, combine the juice, tomato sauce, onion, vinegar, ginger, salt and cinnamon; pour over roast. Cover and cook on low for 6 hours.
3. In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined.
4. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken. Yield: 6 servings.
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