Cider-Simmered Pot Roast<\/p>\n
<\/p>\n
2 tsp. Salad oil<\/p>\n
1 beef eye of round roast (3.5-4 lb.) trimmed of fat<\/p>\n
2 medium Onions, cut into eighths<\/p>\n
1 stalk Celery, thinly sliced<\/p>\n
2 cloves Garlic, minced or pressed<\/p>\n
1 tsp. Ground allspice<\/p>\n
1\/2 tsp. Ground ginger<\/p>\n
1\/4 tsp. Pepper<\/p>\n
1 C. Apple cider or apple juice<\/p>\n
2 T. Light molasses<\/p>\n
2 T. Cornstarch blended with 2 T. water<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n