Ingredients
2 tsp salad oil
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 pepper
1 cup apple cider or apple juice
2 tbsp molasses
2 tbsp cornstarch
2 tbsp cold water
1 salt
1 parsley, 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 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
Servings: 10 servings
Cider-Simmered Eye Of Round Recipe brought to you by Recipe Ideas
Categories: Beverages; Slow Cooker
The History of Recipes
Recipes as an idea can be traced far back into antiquity, certainly as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these early records were just simple pictorial recipes for preparing meals.
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We hope you enjoy this Cider Simmered Eye Of Round recipe.
