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Bavarian Pot Roast for 6

Total Time

Prep: 10 min. Cook: 7 hours


6 servings

"I grew up eating pot roast but disliked it until I got this recipe and changed a few ingredients," says Patricia Gasmund from Rockford, Illinois. "My 7-year old especially loves the seasoned apple gravy."


  • 1 beef top round roast (2 pounds)
  • 1 cup unsweetened apple juice
  • 1/2 cup tomato sauce
  • 1 small onion, chopped
  • 1 tablespoon white vinegar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1/4 cup water


  1. In a large skillet coated with cooking spray, brown roast on all sides. Transfer to a 3-qt. slow cooker.
  2. In a small bowl, combine the juice, tomato sauce, onion, vinegar, ginger, salt and cinnamon; pour over roast. Cover and cook on low for 6 hours.
  3. In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined.
  4. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.

Nutrition Facts

4 ounce-weight: 228 calories, 5g fat (2g saturated fat), 85mg cholesterol, 531mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit.

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