Ingredients
1 beef top round roast (2 pounds)1 cup unsweetened apple juice1/2 cup tomato sauce1 small onion, chopped1 tablespoon white vinegar1-1/2 teaspoons minced fresh gingerroot1 teaspoon salt1 teaspoon ground cinnamon2 tablespoons cornstarch1/4 cup water
Preparation
In a large skillet coated with cooking spray, brown roast on all sides. Transfer to a 3-qt. slow cooker.
In a small bowl, combine the juice, tomato sauce, onion, vinegar, ginger, salt and cinnamon; pour over roast. Cover and cook on low for 6 hours.
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.
