Ingredients
1 cup dry white wine or beef broth
1/3 cup reduced-sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1 1/2 teaspoons ground ginger
1/4 teaspoon pepper
4 whole cloves
1 (4 pound) boneless beef top round roast
5 teaspoons cornstarch
5 teaspoons cold water
Directions
In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag 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.
