Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Salad oil

  2. 3 1/2 lbs 1589g / 56oz Beef eye of round roast - (to 4 lbs) - trimmed of fat

  3. 2 lbs 908g / 32oz Onions - cut into eighths (medium)

  4. 1 Celery stalk - thinly sliced

  5. 2 Garlic cloves - minced or pressed

  6. 1 teaspoon 5ml Allspice

  7. 1/2 teaspoon 2 1/2ml Ginger - ground

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 1 cup 237ml Apple cider or juice

  10. 2 tablespoons 30ml Light molasses

  11. 2 tablespoons 30ml Cornstarch - blended with

  12. 2 tablespoons 30ml Cold water Salt - to taste Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in a 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 1/2 to 10 hrs). Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase heat to HIGH; cover and cook, stirring 2 or 3 more times, until sauce is thickened (about 15 more minutes). Season to taste with salt. To serve, remove and discard string from beef, then slice beef across the grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in a bowl or pitcher to add to taste. This recipe yields 10 to 12 servings.


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