Tangy Pot Roast Dinner

From Canadian Living magazine, this lovely recipe has flavours reminiscent of sauerbraten but without all the marinating time!

• Ready In: 6 hrs
• Serves: 6-8

Ingredients

• 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

Directions

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.