Bavarian Pot Roast

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

PROCEDURE :

• In a Dutch oven coated with 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,
• cinnamon and ginger; 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. Yield: 12
• servings.