|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apples and a variety of spices flavor this unique and delicious pot roast. Use a chuck roast or bottom round in this recipe.
- 1 beef pot roast (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 medium apples (cored and quartered)
- 1 small onion (sliced)
- 1/2 cup apple juice or cider
- 3 tbsp. flour
- 3 tbsp. water
Trim all excess fat from roast.
Lightly rub the 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.