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Ginger and apples add an appealing aroma to this comforting meal. Serve with mashes potatoes and roasted vegetables.
3 lbs. boneless blade (or chuck) roast
6 whole cloves
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cooking oil
4 tart medium cooking apples (such as Granny Smith), peeled and cores removed, cut into 1/2" slices
1 cup thinly sliced onion
1/2 cup apple juice
1/4 cup prepared beef broth
3/4 tsp. ground ginger
3 tbsp. water
1 tbsp. all purpose flour
Makes 12 servings
Cut 6 shallow slits in roast at random.
Insert 1 clove into each slit.
Sprinkle roast with salt and pepper.
Heat cooking oil in large frying pan on medium-high.
Add roast.
Cook for 5 to 10 minutes, turning often, until browned on all sides.
Transfer to 4 to 5 quart slow cooker.
Scatter apple and onion over top of roast.
Combine apple juice, broth and ginger in small bowl.
Pour over roast.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove roast to large serving platter.
Remove and discard cloves.
Cover to keep warm.
Stir water into flour in small cup until smooth.
Add to liquid in slow cooker.
Stir well.
Cover.
Cook on High for about 15 minutes until thickened.
Carefully process with hand blender or in blender until smooth.
Makes about 4 1/2 cups sauce.
Cut roast into thin slices.
Serve with sauce.
Make Ahead:
The night before, slice onion and prepare apple juice mixture.
Chill overnight in separate covered bowls.
Assemble and cook as directed.
3 lbs. boneless blade (or chuck) roast
6 whole cloves
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cooking oil
4 tart medium cooking apples (such as Granny Smith), peeled and cores removed, cut into 1/2" slices
1 cup thinly sliced onion
1/2 cup apple juice
1/4 cup prepared beef broth
3/4 tsp. ground ginger
3 tbsp. water
1 tbsp. all purpose flour
Makes 12 servings
Cut 6 shallow slits in roast at random.
Insert 1 clove into each slit.
Sprinkle roast with salt and pepper.
Heat cooking oil in large frying pan on medium-high.
Add roast.
Cook for 5 to 10 minutes, turning often, until browned on all sides.
Transfer to 4 to 5 quart slow cooker.
Scatter apple and onion over top of roast.
Combine apple juice, broth and ginger in small bowl.
Pour over roast.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove roast to large serving platter.
Remove and discard cloves.
Cover to keep warm.
Stir water into flour in small cup until smooth.
Add to liquid in slow cooker.
Stir well.
Cover.
Cook on High for about 15 minutes until thickened.
Carefully process with hand blender or in blender until smooth.
Makes about 4 1/2 cups sauce.
Cut roast into thin slices.
Serve with sauce.
Make Ahead:
The night before, slice onion and prepare apple juice mixture.
Chill overnight in separate covered bowls.
Assemble and cook as directed.
