Cider-Simmered Eye Of Round

Course : Crockpot
Serves: 10
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2 teaspoons salad oil
4 pounds beef eye round
2 medium 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
1 teaspoon salt
1 bunch chopped parsley

Preparation / Directions:

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.

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