Ingredients
1 cup dry white wine or beef broth1/3 cup reduced-sodium soy sauce1 tablespoon olive oil4 garlic cloves, minced2 green onions, thinly sliced1-1/2 teaspoons ground ginger1/4 teaspoon pepper4 whole cloves1 beef top round roast (4 pounds)5 teaspoons cornstarch5 teaspoons cold water
Preparation
In a large resealable container, combine the first 8 ingredients. Cut roast in half; add to marinade. Seal container and turn to coat; refrigerate overnight.
Place roast and marinade in a 5-qt. 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 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
