Pot Roast Smothered in Onions

I was curious about this recipe, a pot roast with apples and cinnamon? Sounds interesting. So I gave it a try, not bad.

4 large cooking apples, unpeeled, cored and sliced 1/4" thick
1 tsp ground cinnamon
1 (2 1/2) pound beef chuck pot roast
1 tblsp mild vegetable oil
4 medium yellow onions, thinly sliced
1 cup apple juice or water
2 large cloves garlic minced
1 tblsp balsamic vinegar
1 tsp dried, crumbled oregano
1 tsp dried, crumbled thyme

Put apples in a 3 1/2 quart or larger crock-pot. Sprinkle with cinnamon.

Trim fat from roast. If necessary cut roast into 2 pieces to fit into crock-pot. In a large pot brown the roast on all sides, about 10 minutes.

Place roast on top of apples. Separate onions into rings and put on top of meat. In a small bowl, combine remaining ingredients and pour over meat and onions. Do not stir. Cover and cook on low for 8-10 hours.

Transfer meat to a carving platter. Let stand for 15 minutes before slicing. Serve with apples, onions and pan juices.