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Bavarian Pot Roast

Source of Recipe

Light & Tasty Magazine - 2002
Exchanges
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....172 mg sodium....8 gm carbohydrate....1 gm fiber ....32 gm protein ++++ Exchanges: 4 lean meat....1/2 fruit