Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Salad oil
4 lb Eye of round Roast, trimmed
2 md Onions, in eighths
1 Celery stalk, sliced thin
2 Garlic cloves, minced
1 ts Ground allspice
1/2 ts Ground ginger
1/4 ts Pepper
1 c Apple cider OR apple juice
2 tb Molasses
2 tb Cornstarch
2 tb Cold water
Salt
Parsley, chopped

Heat oil in wide nonstick frying pan over medium-high heat; add beef
and brown well on all sides. Meanwhile, in a 4 quart or larger
electric slow cooker, combine onions, celery, and garlic; sprinkle
with allspice, ginger, and pepper. In a small bowl, mix cider and
molasses. Place beef on topo of onion mixture; pour in cider mixture.
Cover and cook at LOW until beef is very tender when pierced (9 1/2 -
10 hours).

Lift roast to a warm platter and keep warm. Skim and discard fat from
cooking liquid, if necessary; then blend in cornstarch (blended in
cold water). Increase heat to HIGH; cover and cook, stirring 2 or 3
times, until sauce is thickened (about 15 more minutes). Season to
taste with salt.

To serve, remove and discard string from beef, then slice across
grain. Spoon some of the sauce over meat; sprinkle with parsley.
Serve remaining sauce in gravy pitcher or bowl.

Sunset Crockery Cookbook

From Marie Campbell

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