Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     salad oil
   1                    beef eye round (3 1/2-4 lbs)
   2                    medium- size onions -- chopped
   1      stalk         celery -- thinly sliced
   2      cloves        garlic -- minced
   1      teaspoon      ground allspice
     1/2  teaspoon      ground ginger
     1/4  teaspoon      pepper
   1      cup           apple cider or apple juice
   2      tablespoons   molasses
   2      tablespoons   cornstarch -- blended with
   2      tablespoons   cold water
                        salt
                        chopped parsley

Preparation:

Heat oil in a wide non-stick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in a 4-quart or larger crockpot, combine onions, celery, and garlic; sprinkle with the spices. In a small bowl, mix the cider and molasses. Place beef on top of onion mixture; pour in cider mixture. Cover and cook on low 9 1/2 to 10 hours. When finished cooking, remove roast and pace on platter to keep warm. Skim and discard the fat from the cooking liquid. Blend in the cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 times until sauce is thickened (about 15 minutes). Season with salt to taste. When ready to serve, spoon sauce over meat and sprinkle with parsley.