Adapted from
Healthy Cooking Magazine
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2 c
onions, halved and sliced
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2 1/2 lbs
top round roast
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1 lb
red potatoes, peeled and cubed
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16 oz
frozen sliced carrots
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1 cup
water, hot
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1/4 cup
granulated sugar
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3 tbsp
apple cider vinegar
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2 tbsp
low-sodium soy sauce
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1 tbsp
ketchup
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1 1/2 tsp
salt
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1/2 tsp
black pepper
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1/4 tsp
garlic powder
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1/4 tsp
chili powder
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2 tbsp
cornstarch
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2 tbsp
water, cold
In a 5-quart slow cooker, arrange onions onto bottom. Add roast, potatoes, and carrots; set aside. In a small bowl, combine hot water, sugar, vinegar, soy sauce, ketchup, salt, pepper, garlic powder, and chili powder. Mix well. Pour mixture over roast and vegetables in slow cooker. Cover and cook on low for seven hours or until roast is cooked through. Keeping roast and vegetables warm, remove from slow cooker. Take out fat from cooking juices and transfer to a small saucepan. Bring liquid to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for two minutes or until thickened. Serve gravy with meal.