Prep 16 mins
Cook 10 hrs
Wonderful to come home to, mouth watering aroma!
- 2 teaspoons salad oil or 2 teaspoons olive oil
- 1 (4 lb) beef eye round, trimmed
- 2 medium onions, cut into eights
- 1 celery rib, thinly sliced
- 2 garlic cloves, smashed
- 1 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon pepper
- 1 cup apple cider or 1 cup juice
- 2 tablespoons molasses
- 2 tablespoons cold water
- 2 tablespoons cornstarch, blended with the water
- parsley, chopped
- Heat oil in a large nonstick fry pan over medium high heat, add beef and brown well on all sides.
- Meanwhile, in a 4 quart or larger slow cooker, combine onions celery, garlic, 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 tender when pierced, about 9 1/2 to 10 hours.
- Lift roast to a warm platter and keep warm.
- Skim and discard fat from liquid.
- Then blend in cornstarch mixture.
- Increase cooker heat to high, cover and cook, stirring several times, until sauce is thickened (about 15 more minutes).
- Season to taste with salt and pepper.
- To serve:.
- Remove and discard string from beef; 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.
- The onion-y brown sauce is good served over baked or mashed potatoes or broad noodles.
- Complete menu with chilled sparkling cider, a platter of sliced cucumbers and bell pepper rings and a crusty loaf.
Eveyone one just loved this dish. I added potatos and carrots instead of the celery. I also doubled the liquid (cider and molasses), and the cornstarch mixture at the end.
Very good! I served with Sauteed Mushrooms #28766 over the top and it really matched well! (We were not crazy about the sauce from the meat -- I will try apple juice next time instead of apple cider). Thanks so much for the recipe!
Very good! I reduced the molasses to one tablespoon because I thought two might be too sweet for our taste, and it was just the right amount then. The meat was tender and moist, not at all dry. I'll make this again. Thanks for sharing!