Marinated Pot Roast

(Courtesy of Taste of Home)

Ingredients: 
1 c. dry white wine or beef broth
1/3 c. reduced-sodium soy sauce
1 Tbsp. olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1 1/2 tsp. ground ginger
1/4 tsp. pepper
4 whole cloves
1 boneless beef top round roast (4 lbs.)
5 tsp. cornstarch
5 tsp. cold water

Directions:
In a gallon-size resealable plastic bag, combine the first 8 ingredients.  Cut roast in half; add to marinade.  Seal bag and turn to coat; refrigerate overnight.

Place roast and marinade in a 5 quart slow cooker.  Cover and cook on low for 8-10 hours or until meat is tender.  Remove roast to a serving platter and keep warm.  Pour cooking juices into a 2 cup measuring cup; discard whole cloves.

In a saucepan, combine cornstarch and cold water until smooth; stir in 1 1/2 c. cooking juices.  Bring to a boil; cook and stir 2 minutes or until thickened.  Serve with the roast.