12 servings (1 serving = 4 oz.)
Prep time: 45 mints
1 tsp. vegetable oil
3 lb. beef chuck roast
½ tsp. pepper
½ tsp. ground fresh ginger
2 cups sliced apples
3 whole cloves
½ cup water or apple juice
½ cup sliced onions
4 tbsp. water
4 tbsp. flour
Optional garnish: apple slices, fresh
Trim the extra fat off the beef roast. Rinse and dry. Apply oil on the roast’s top, and sprinkle with the pepper and ginger, then apply the entire cloves to the roast. After that, in a hot pan with oil, sear the pot roast on both sides.
In a slow cooker or crock-pot, put the onions and apples. Add the pot roast and spill juice of apple over the whole roast.
Cover and cook for 10-12 hours on low, or at least 5-6 hours on high.
Take the roast off the slow cooker. Put it aside, keep it warm through.
Strain the juices from the pot roast and drain them back into the slow cooker. To lessen the liquid and thicken it, turn the heat to high.
Using flour and water, create a smooth paste; after that, add it to the slow cooker, mixing while you combine.
Cover and simmer until it thickens. Just before serving, spill over the roast.
Optional: Garnish with slices of fresh apples.
Nutrition per Serving
Calories; 313 kcal,
Sodium; 73 mg,
Phosphorus; 202 mg,
Dietary Fiber; 1 g,
Potassium; 373 mg.