4 pounds beef arm pot roast
1 teaspoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground black pepper
3 whole cloves
4 medium apples, cored and quartered
1 small onion, sliced
1/2 cup apple juice
3 tablespoons all-purpose flour
3 tablespoons water

Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, ginger and pepper. Insert cloves in roast. Place onions and apples in crockpot 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 crockpot to HIGH. Make a smooth paste with flour and water; stir into crockpot. Cover and cook until thickened. Pour over roast.

Yields 8 servings.

Per Serving: 275 Calories; 8g Fat (26.4% calories from fat); 33g Protein; 17g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 375mg Sodium

Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat