- 1 (4 pound) boneless beef top round roast, halved
- 1 1/2 cups apple juice
- 1 (8 ounce) can tomato sauce
- 1 small onion, chopped
- 2 tablespoons white vinegar
- 1 tablespoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 cup cornstarch
- 1/2 cup water
- In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat; drain. transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 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.