2 tablespoons vegetable oil
1 beef chuck pot roast (about 5 pounds)
1 tablespoon ground cinnamon
1 tablespoon vinegar
2 teaspoons ground ginger
1 to 1-1/2 teaspoons salt
1-1/2 cups apple juice (cinder)
1 cup water
1 can (8 ounces) tomato sauce
1 medium onion, chopped
1 bay leaf
8 to 12 ounces fresh whole mushrooms
In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast.
Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest. Yield: 12-15 servings.