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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
2 tsp salad oil
4 lbs eye of round roast, trimmed
2 medium onions, in eighths
1 celery stalk, sliced thin
2 cloves garlic, minced
1 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp pepper
1 cup apple cider or apple juice
2 tbsp molasses
2 tbsp cornstarch
2 tbsp cold water
Salt
Chopped parsley
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 - 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. Serves 8
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CIDER-SIMMERED EYE OF ROUND
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
2 tsp salad oil
4 lbs eye of round roast, trimmed
2 medium onions, in eighths
1 celery stalk, sliced thin
2 cloves garlic, minced
1 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp pepper
1 cup apple cider or apple juice
2 tbsp molasses
2 tbsp cornstarch
2 tbsp cold water
Salt
Chopped parsley
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 - 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. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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