I wasn’t a fan of pot roast until I got this recipe at a church social and changed a few ingredients. My 7-year-old especially enjoys the seasoned apple gravy.
—PATRICIA GASMUND ROCKFORD, IL
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 12 SERVINGS
1 beef top round roast (4 pounds), halved
1 1/2 cups apple juice
1 can (8 ounces) tomato sauce
1 small onion, chopped
2 tablespoons white vinegar
1 tablespoon salt
2 to 3 teaspoons ground cinnamon
1 tablespoon minced fresh gingerroot
1/4 cup cornstarch
1/2 cup water
1. In a Dutch oven coated with cooking spray, brown the roast on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. In a bowl, combine juice, tomato sauce, onion, vinegar, salt, cinnamon and ginger; pour over roast. Cover and cook on high for 5-7 hours.
2. In a small bowl, combine the 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.
PER SERVING 1 serving (4 ounces cooked beef with 1/2 cup gravy) equals 230 cal., 7 g fat (2 g sat. fat), 96 mg chol., 753 mg sodium, 8 g carb., 1 g fiber, 32 g pro. Diabetic Exchanges: 4 lean meat, 1/2 fruit.