Cider-Simmered Eye Of Round

Recipe Ingredients

2 teaspoons	10ml	Salad oil
3 1/2 lbs	1589g / 56oz	Beef eye of round roast - (to 4 lbs) - trimmed of fat
2 lbs	908g / 32oz	Onions - cut into eighths (medium)
1		Celery stalk - thinly sliced
2		Garlic cloves - minced or pressed
1 teaspoon	5ml	Allspice
1/2 teaspoon	2.5ml	Ginger - ground
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	Apple cider or juice
2 tablespoons	30ml	Light molasses
2 tablespoons	30ml	Cornstarch - blended with
2 tablespoons	30ml	Cold water
		Salt - to taste
		Chopped parsley

Recipe Instructions

Heat oil in a 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 setting until beef is very tender when pierced (9 1/2 to 10 hrs).

Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase heat to HIGH; cover and cook, stirring 2 or 3 more times, until sauce is thickened (about 15 more minutes). Season to taste with salt.

To serve, remove and discard string from beef, then slice beef across the grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in a bowl or pitcher to add to taste.

This recipe yields 10 to 12 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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