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Pot Roast 13

Make Pot Roast 13 at home with Salad Oil, Garlic Minced Or Pressed, Pepper, Apple Cider Or Apple Juice, and Cornstarch Blended With Water. Scale it up or down for the number of people at the table.

Ingredients

• 2 tsp
• 2 clove
• 1/4 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   2 teaspoons salad oil 1 beef eye of round roast (3.5-4 lbs) trimmed of fat 2 medium size onions, cut into eighths

2. 2

   Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.

3. 3

   Meanwhile, in 4-quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper.

4. 4

   In a small bowl, mix cider and molasses.

5. 5

   Place beef on top of onion mixture; pour in cider mixture.

6. 6

   Cover and cook at low setting until beef is very tender when pierced (9.

7. 7

   Lift roast to a warm platter and keep warm.

8. 8

   Skim and discard fat from cooking liquid.

9. 9

   Blend in cornstarch mixture.

10. 10

    Increase heat to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 minutes).

11. 11

    Serve meat sliced and with sauce spooned over.