Slow Cooker Pot Roast

INGREDIENTS

• 1 (4 pound) boneless beef top round roast, halved
• 1 1/2 cups apple juice
• 1 (8 ounce) can tomato sauce
• 1 small onion, chopped
• 2 tablespoons white vinegar
• 1 tablespoon salt
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 cup cornstarch
• 1/2 cup water

METHOD

1. 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 juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 hours.
2. 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 the meat is tender and gravy begins to thicken.

VERDICT

An easy but not necessarily that tasty pot roast.  This wasn't anything special and I probably won't make it again.

Score: 70/100