Bavarian Pot Roast

Title: Bavarian Pot Roast
Yield: 1 Servings
Categories: Crockpot, Beef 

Ingredients: 

      3 lb Beef arm pot roast; (up to
           -4)
      1 ts Vegetable oil
  1 1/2 ts Salt
    1/8 ts Pepper
    1/2 ts Ground ginger
      3    Whole cloves
      4 md Apples*; cored and quartered
      1 sm Onion; sliced
    1/2 c  Apple juice
      3 tb Flour; (up to 4)
      3 tb Water; (up to 4)


  * (leave skin on) Wipe roast well and trim off all excess fat. Lightly rub
  top of meat with oil. Dust meat with salt, pepper and ginger. Insert cloves
  in meat. Place apples and onions in the bottom of the crock-pot and put the
  roast on top of the apples and onions. Pour in the apple juice. Cover and
  cook on a low setting for 8 to 12 hours. Remove the roast and apples to a
  warm platter when fully cooked. Turn the crock-pot to High setting. Make a
  smooth paste with the flour and water and stir the paste into the
  crock-pot. Cover and cook until thickened. Pour gravy over roast when
  serving.
  
  Makes about 6 to 8 good sized servings.
  Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
   on Dec 21, 1997