Cider-Simmered Pot Roast

 

2 tsp. Salad oil

1 beef eye of round roast (3.5-4 lb.) trimmed of fat

2 medium Onions, cut into eighths

1 stalk Celery, thinly sliced

2 cloves Garlic, minced or pressed

1 tsp. Ground allspice

1/2 tsp. Ground ginger

1/4 tsp. Pepper

1 C. Apple cider or apple juice

2 T. Light molasses

2 T. Cornstarch blended with 2 T. 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 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 (9.5-10 hours). Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid. Blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 minutes). Serve meat sliced and with sauce spooned over.