Cider-Simmered Eye Of Round
A tender and juicy beef roast that is simmered to perfection with apple cider.
Yield
10 servingsPrep
8 minCook
30 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| 4 | pounds |
beef
eye of round roast, trimmed |
|
| 2 | each |
onions
in eighths |
|
| 1 | each |
celery
stalk, sliced thin |
|
| 2 | each |
garlic
cloves, minced |
|
| 1 | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
apple cider
or apple juice |
*
|
| 2 | tablespoons |
molasses
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 1.8 | kg |
beef
eye of round roast, trimmed |
|
| 2 | each |
onions
in eighths |
|
| 1 | each |
celery
stalk, sliced thin |
|
| 2 | each |
garlic
cloves, minced |
|
| 5 | ml |
allspice
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
apple cider
or apple juice |
*
|
| 3E+1 | ml |
molasses
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 1 | x |
salt
to taste |
*
|
| 1 | 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.
