Bavarian Pot Roast

1 (4 pound) boneless beef top round roast, halved
1 1/2 cups apple juice
1 (8 ounce) can tomato sauce
1 small onion, chopped
2 tablespoons white vinegar
1 tablespoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 cup cornstarch
1/2 cup water

In a Dutch oven coated with nonstick cooking spray, 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, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 hours.

In a small bowl, combine cornstarch 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.