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Print this Recipe    Pot Roast 39

Bavarian Pot Roast

3 to 4 pounds beef shoulder pot roast
1 teaspoon vegetable oil
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 unpeeled apples, cored and quartered
1 onion, sliced
1/2 cup apple juice
3 to 4 tablespoons flour
3 to 4 tablespoons 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
in meat. Place apples and onions in the bottom of the crock-pot
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 crock-pot to High setting. Make a smooth paste with the
flour and water and stir the paste into the crock-pot. Cover and
cook until thickened. Pour gravy over roast when serving. Makes
about 6 to 8 good sized servings.

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