Cider-Simmered Eye Of Round

Name: Cider-Simmered Eye Of Round
Total time: P1D2H
Yield: 10
Cuisine: Fusion
Ingredients: vegetable oil; beef; onions; celery; garlic; allspice; ginger; black pepper; apple cider; molasses; cornstarch; water; salt; parsley leaves

Submitted by Bettina

A tender and juicy beef roast that is simmered to perfection with apple cider.

YIELD

10 servings

PREP

8 min

COOK

30 min

READY

10 hrs

Ingredients

TEASPOONS VEGETABLE OIL

POUNDS BEEF
eye of round roast, trimmed

EACH ONIONS
in eighths

EACH CELERY
stalk, sliced thin

EACH GARLIC
cloves, minced

TEASPOON ALLSPICE
ground

TEASPOON GINGER
ground

TEASPOON BLACK PEPPER

CUP APPLE CIDER
or apple juice *

TABLESPOONS MOLASSES

TABLESPOONS CORNSTARCH

TABLESPOONS WATER
cold

X SALT
to taste *

X PARSLEY LEAVES
fresh, chopped *

Directions

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 (9½ - 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 aste 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.