3 to 4 pounds pot roast (organic if possible)
1 teaspoon vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples -- cored and quartered
1 small onion -- sliced
1/2 cup apple juice or water
3 Tablespoons flour (up to 4 Tablespoons)
3 Tablespoons water (up to 4 Tablespoons.)
Serves 6 to 8
Wipe roast well and trim off excess fat.
Lightly rub top of meat with oil.
Dust with salt, pepper, and ginger.
Insert cloves in roast.
Place apples and onions in slow cooker and top with roast (cut roast in half, if necessary, to fit easily).
Pour in apple juice.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
Remove roast and apples to warm platter.
Turn slow cooker to High setting.
Make a smooth paste of the flour and water; stir into slow cooker.
Cover and cook until thickened.