Bavarian Pot Roast

• 1 (4 lb) 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 -3 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
• 1/4 cup cornstarch
• 1/2 cup water

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.

boneless beef, apple juice, tomato sauce, onion, white vinegar, salt, ground cinnamon, ground ginger, cornstarch, water

Taken from www.food.com/recipe/bavarian-pot-roast-162797 (may not work)