Recipe: Cider-Simmered Eye of Round (crock pot)

CIDER-SIMMERED EYE OF ROUND

2 tsp vegetable oil
1 (4 lb) eye of round roast, trimmed
2 medium onions, in eighths
1 celery stalk, sliced thin
2 garlic cloves, minced
1 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 cup apple cider or apple juice
2 tbsp molasses
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water
Salt (to taste)
Chopped fresh parsley (for garnish)

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 top of onion mixture; pour in cider mixture.

Cover and cook at LOW until beef is very tender when pierced (9 1/2 to 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.

Makes 10 servings
Source: Sunset Crockery Cookbook