Baravian Pot Roast .... slow cooker

Prep : 10 minutes   Cook : 5 hours    Makes 8 servings

1             boneless beef top round roast (about 4 pounds) cut in half
1-1/2       cups apple juice
1             can (8 ounces) tomato sauce
1             small onion , chopped
2             tablespoons  white vinegar
1             tablespoon salt
2             teaspoons ground cinnamon
1             tablespoon mince fresh gingerroot
1/4          cup cornstarch
1/2          cup water
1 .      In a dutch oven coated with non-stick  cooking spray  , brown roast on all sides  over medium-high heat  ; drain . Transfer to a 5-quart slow cooker . In a bowl , combine  the juice  , tomato sauce  , onion , vinegar , salt , cinnamon and ginger ; pour over roast . Cover and cook on high  for 5 to 7 hours .
2 .       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 .

I grew up eating this pot roast  and give it to my family regularly . My husband enjoys the taste  of the apple seasoned gravy .