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Bavarian Pot Roast

User Rating 4.5 Star Rating (2 Reviews)


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  • 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


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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User Reviews

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 5 out of 5
So Tender!, Member Aleona

This was the first time I ever used a Slow Cooker, and although the wait was a bit painful it was definitely worth it. The whole time the smell grew stronger and stronger, I even took a few sneak peeks into the pot. After 9 hours, my husband and I dug in. It was amazingly tender and the spices with the apple and onion were the perfect combination. We also made mashed potatoes and garlic bread. We were full after one plate, but it was just so good that we had to have a second serving. I'm a bit ashamed to have eaten so much in one sitting, but all I could do is roll my eyes backwards and keep thinking I can't believe I haven't used a slow cooker earlier after it's been sitting in the kitchen cabinet for so many years!

8 out of 8 people found this helpful.

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