Recipe - Cider-Simmered Eye Of Round

2 teaspoon Salad oil
4 pound Eye of round Roast, trimmed
2 md Onions, in eighths
1 Celery stalk, cut or sliced up thin
2 Garlic cloves, minced
1 teaspoon Ground allspice
One half teaspoon Ground ginger
One fourth teaspoon Pepper
1 cup Apple cider OR apple juice
2 tablespoon Molasses
2 tablespoon Cornstarch
2 tablespoon Cold water
Salt
Parsley, chopped

Heat oil in wide nonstick frying pan over mediumhigh 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 topo of
onion mixture; pour in cider mixture. Cover and cook at LOW until beef is
very tender when pierced (9 One half 10 hours).

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

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

Sunset Crockery Cookbook

From Marie Campbell

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini