4 lb. beef arm , or chuck pot roast
1 tsp. vegetable oil
1 ½ tsp. salt
pinch pepper
½ tsp. ground ginger
3 whole cloves
4 medium apples, cored and quartered (leave skin on)
1 small onion, sliced
½ cup apple juice
3-4 tbsp. flour
3-4 tbsp. water
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 into meat.
Place apples and onions in bottom of crockpot.
Put 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.
Pour the liquid out of the crockpot into a saucepan.
Drain off as much of the fat as you can.
Make smooth paste with the flour and water and stir the paste into the liquid.
Cook liquid over medium heat until thickened, five to ten minutes.
Serve gravy alongside the sliced roast, apples and onions.
Sugar: 15g
:
Calcium: 61mg
Calories: 657kcal
Carbohydrates: 26g
Cholesterol: 209mg
Fat: 36g
Fiber: 3g
Iron: 7mg
Potassium: 1180mg
Protein: 59g
Saturated Fat: 16g
Sodium: 726mg
Vitamin A: 105IU
Vitamin C: 7mg
