Be the first to Ingredients:
- 1 beef pot roast, about 3 to 4 pounds
- 1 tsp. vegetable oil
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. ground ginger
- 3 whole cloves
- 4 med. apples, cored and quartered (leave skin on)
- 1 sm. onion, sliced
- 1/2 c. apple juice or cider
- 3 tbsp. flour
- 3 tbsp. water
Preparation:
Trim all excess fat from roast. Lightly rub top of meat with vegetable oil. Sprinkle meat with the salt, pepper and ginger. Insert the whole cloves in meat. Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a LOW for 9 to 12 hours, until tender. Remove the roast and apples to a warm platter when fully cooked. Turn the slow cooker to HIGH. Make a smooth paste with the flour and water and stir the paste into the liquid. Cover and cook until thickened. Pour gravy over roast when serving. Makes about 6 to 8 good sized servings.
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