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Bavarian Pot Roast

By: Patricia Gasmund

"'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'.'"

Rate/Review | Read Reviews (36)

Prep Time:
10 Min

Cook Time:
5 Hrs

Ready In:
5 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (4 pound) boneless beef top round roast, halved
1 1/2 cups apple juice
1 (8 ounce) can tomato sauce
1 small onion, chopped
2 tablespoons white vinegar
1 tablespoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 cup cornstarch
1/2 cup water

Directions

In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat; drain. transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; 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.

Footnotes

Nutritional Analysis: 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, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit.