Tangy Pot Roast Dinner

Total Time: 6 hrs Preparation Time: 30 mins Cook Time: 5 hrs 30 mins

Ingredients

• Servings: 6
• 3 cups onions, sliced
• 8 potatoes, halved
• 1 tablespoon vegetable oil
• 3 lbs blade pot roast
• 1 1/2 cups beef stock
• 1/4 cup brown sugar, packed
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons fresh ginger, grated
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 cup all-purpose flour
• 1 cup light sour cream
• 1 sweet green pepper, sliced

Recipe

• 1 spread the onions and potatoes in the bowl of the slow cooker.
• 2 in a large skillet, heat the the oil over medium-high heat.
• 3 brown the roast all over, about 10 minutes.
• 4 place on the potato mixture, scraping any brown bits into the slow cooker.
• 5 mix together the beef stock, sugar, vinegar, ginger, salt, pepper, cloves and bay leaf.
• 6 pour over the roast.
• 7 cover and cook on high for 5 hours, or until the meat is tender.
• 8 discard the bay leaf.
• 9 in a bowl, whisk the flour with the sour cream.
• 10 whisk in 1/2 cup of the pan juices.
• 11 whisk back into the slow cooker.
• 12 add the green pepper.
• 13 cover and cook on high for 15 to 20 minutes or until thickened.