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Cider-simmered Pot Roast

2 teaspoons salad oil 1 beef eye of round roast (3.5-4 lbs) trimmed of fat 2 medium size onions, cut into eighths 1 stalk celery, thinly sliced 2 cloves garlic, minced or pressed 1 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon pepper 1 cup apple cider or apple juice 2 tablespoons light molasses 2 tablespoons cornstarch blended with 2 tablespoons water

Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in 4-quart or larger slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper. In a small bowl, mix cider and molassess. Place beef on top of onion mixture; pour in cider mixture. Cover and cook at low setting until beef is very tender when pierced (9.5-10 hours).

Lift roast to a warm platter and keep warm. Skim and discar fat from cooking liquid. Blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (aobut 15 minutes).

Serve meat sliced and with sauce spooned over.


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