Beef: Bavarian Pot Roast - 12 -- e-w
Source of Recipe
Light & Tasty Magazine - 2002
Bavarian Pot Roast - 12
Serves: 12
1 boneless beef top round roast (about 4 lbs.), halved
1-1/2 c. apple juice
1 can (8 oz.) tomato sauce
1 small onion, chopped
2 T. white vinegar
1/8 tsp. salt
3/4 tsp. ground ginger�OR�1 T. minced fresh gingerroot
2 to 3 tsp. ground cinnamon
1/4 c. cornstarch
1/2 c. water
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 next 7 ingredients; 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 meat is tender and gravy begins to thicken.
One serving (4 oz. cooked beef with 1/2-cup gravy) equals: 230 calories�7 gm fat (2 gm saturated)�96 mg cholesterol�186 mg sodium�8 gm carbohydrate�1 gm fiber�32 gm protein ++++ Exchanges: 4 lean meat�1/2 fruit +++WWP: 5
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