<p>12 servings (1 serving = 4 oz.)</p>
<p>Prep time: 45 mints</p>
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<p><strong>Ingredients </strong></p>
<p>1 tsp. vegetable oil</p>
<p>3 lb. beef chuck roast</p>
<p>½ tsp. pepper</p>
<p>½ tsp. ground fresh ginger</p>
<p>2 cups sliced apples</p>
<p>3 whole cloves</p>
<p>½ cup water or apple juice</p>
<p>½ cup sliced onions</p>
<p>4 tbsp. water</p>
<p>4 tbsp. flour</p>
<p>Optional garnish: apple slices, fresh</p>
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<p><strong>Directions </strong></p>
<p>Trim the extra fat off the beef roast. Rinse and dry. Apply oil on the roast&#8217;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.</p>
<p>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.</p>
<p>Cover and cook for 10-12 hours on low, or at least 5-6 hours on high.</p>
<p>Take the roast off the slow cooker. Put it aside, keep it warm through.</p>
<p>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.</p>
<p>Using flour and water, create a smooth paste; after that, add it to the slow cooker, mixing while you combine.</p>
<p>Cover and simmer until it thickens. Just before serving, spill over the roast.</p>
<p>Optional: Garnish with slices of fresh apples.</p>
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<p><strong>Nutrition per Serving </strong></p>
<p>Calories; 313 kcal,</p>
<p>Protein;​22 g,</p>
<p>Sodium; 73 mg,</p>
<p>Phosphorus; 202 mg,</p>
<p>Dietary Fiber; 1 g,</p>
<p>Potassium; 373 mg.</p>
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