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Cider-simmered Eye of Round

Cider-simmered Eye of Round is built on Salad Oil, Beef Eye Of Round Roast, Onions, Celery Stalk, and Garlic. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 2 tsp
• 3 1/2 lb
• 2
• 1
• 2
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

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

2. 2

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

3. 3

   In a small bowl, mix cider and molasses.

4. 4

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

5. 5

   Cover and cook at LOW setting until beef is very tender when pierced (9 1/2 to 10 hrs).

6. 6

   Lift roast to a warm platter and keep warm.

7. 7

   Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.

8. 8

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

9. 9

   Season to taste with salt.

10. 10

    To serve, remove and discard string from beef, then slice beef across the grain.

11. 11

    Spoon some of the sauce over meat; sprinkle with parsley.

12. 12

    Serve remaining sauce in a bowl or pitcher to add to taste.

13. 13

    This recipe yields 10 to 12 servings.

14. 14

    "Southern U.S. Cuisine (crockpot collection) at S(Formatted for MC5)

15. 15

    Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0

16. 16

    Fat; 0 Other Carbohydrates.

17. 17

    NOTES: This recipe is originally from Sunset Crockery Cookbook.