Recipe - Bavarian Pot Roast

3 pound Beef arm pot roast; (up to
4)
1 teaspoon Vegetable oil
1 One half teaspoon Salt
1/8 teaspoon Pepper
One half teaspoon Ground ginger
3 Whole cloves
4 md Apples*; cored and quartered
1 small Onion; cut or sliced up
One half cup Apple juice
3 tablespoon Flour; (up to 4)
3 tablespoon 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 crockpot 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 crockpot to High setting. Make a
smooth paste with the flour and water and stir the paste into the
crockpot. Cover and cook until thickened. Pour gravy over roast when
serving.

Makes about 6 to 8 good sized servings.
Posted to recipeludigest Volume 01 Number 392 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997