Country Cider Pot Roast
When my family thinks of Fall we think of apple picking, the leaves changing, sweaters and Mom's Country Cider Pot Roast. Simmered in apple cider this sweet roast is a seasonal must. This is not your average beef roast recipe and is worth a try.
Cooking Time10 hr
Cooking MethodSlow Cooker
- 2 teaspoons salad oil
- 4 pounds beef eye of round roast
- 2 medium size onions, cut into eighths
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced or pressed
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 cup apple cider or apple juice
- 2 tablespoons light molasses
- 2 tablespoons cornstarch blended with 2 tablespoons water
- Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
- Meanwhile, in 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 top of onion mixture; pour in cider mixture.
- Cover and cook at low setting until beef is very tender when pierced (9.5-10 hours). Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid. Blend in cornstarch mixture.
- Increase heat to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 minutes). Serve meat sliced and with sauce spooned over.
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