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Colette & Cassi's Country Kitchen!

Crock-Pot Gingered Beef
Serves 6

2   pounds round roast, trimmed
2   tablespoons  vegetable oil
2   each  onions -- sliced
1  cup dry red wine or 1/2 cup Beef Broth and 1/2 Red Grape Juice
1/2  cup  ketchup
6   tablespoons  light brown sugar (if you don't use the red wine
and use grape juice) Cut this to only 3 tablespoons
3   tablespoons  vinegar
1/2  teaspoon  powdered ginger
4   cloves  garlic -- pressed
1/2  cup  beef broth
salt and pepper -- to taste

In a large skillet, heat oil over medium high heat and brown roast on
all sides.

In the bottom of your crockpot, place the sliced onions first, then
the browned roast.

Mix remaining ingredients in a bowl and pour over roast; cover and
cook on low 6 to 8 hours or until meat is fork tender and can be
shredded with a fork.

Pour cooking juices into a sauce pan and simmer on the stove until
reduced, about 10 minutes. Serve sauce over the top of the beef.

Per Serving: 325 Calories; 12g Fat (33.6% calories from fat); 34g
Protein; 20g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 564mg
Sodium.  Exchanges: 4 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

SERVING SUGGESTIONS: Serve with brown rice, sautéed green beans,
steamed sweet potato and a spinach salad.