| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Bavarian |
Crockpot, Beef |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef arm pot roast; (up to 4) |
| 1 |
ts |
Vegetable oil |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Ground ginger |
| 3 |
|
Whole cloves |
| 4 |
md |
Apples*; cored and quartered |
| 1 |
sm |
Onion; sliced |
| 1/2 |
c |
Apple juice |
| 3 |
tb |
Flour; (up to 4) |
| 3 |
tb |
Water; (up to 4) |
INSTRUCTIONS
* (leave skin on) 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.
Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
<kirkland@gj.net> on Dec 21, 1997
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