Bavarian Slow Cooker Pot Roast

[Dee]

1 boneless beef top round roast (about 4 pounds), halved
1-1/2 cups apple juice
1 can (8 ounces) tomato sauce
1 small onion, chopped
2 tablespoons white vinegar
1 tablespoon salt
2 to 3 teaspoons ground cinnamon
1 tablespoon minced fresh gingerroot
1/4 cup cornstarch or arrowroot
1/2 cup water

In a Dutch oven coated with cooking spray or large skillet brown roast on all sides over medium-high heat; drain.
Transfer to a 5-qt. 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 5-7 hours.    
In a small bowl, combine cornstarch or arrowroot 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
This makes enough to be able to freeze half for another meal.