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Bavarian Pot Roast


3 lbs of beef arm pot roast.
1 teaspoon of vegetable oil.
1 1/2 teaspoon of salt.
Pinch of freshly ground black pepper.
1/2 teaspoon of ground ginger.
3 whole cloves.
4 medium apples cored, quartered, with the skin left on.
1 small onion, sliced.
1/2 cup of apple juice.
3 tablespoons of flour.
3 tablespoons of water.


Wipe the roast thoroughly and trim off all excess fat.

Lightly rub top of roast with the vegetable oil.

Dust the pot roast with the salt, black pepper and ground ginger; then insert the cloves into roast.

Place the apples and onions into the crockpot and top with the roast (cut in half, if needed, to fit easily).

Pour the apple juice around roast.

Cover, and cook on LOW for 10 to 12 hours.

Remove the roast and apples to a warm platter; then turn the crockpot to HIGH.

Make a smooth paste of the flour and water then stir it into the crockpot; then cover and cook until thickened.

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