Title: Cider-simmered eye of round
 Categories: Entree, Carnivore, Beef, Crock
      Yield: 10 Servings
 
      2 ts Salad oil
      4 lb Eye of round Roast, trimmed
      2 md Onions, in eighths
      1    Celery stalk, sliced thin
      2    Garlic cloves, minced
      1 ts Ground allspice
    1/2 ts Ground ginger
    1/4 ts Pepper
      1 c  Apple cider OR apple juice
      2 tb Molasses
      2 tb Cornstarch
      2 tb Cold water
           Salt
           Parsley, chopped
 
  Heat oil in 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 topo of onion mixture; pour in cider mixture.
  Cover and cook at LOW until beef is very tender when pierced (9 1/2 -
  10 hours).
  
  Lift roast to a warm platter and keep warm.  Skim and discard fat from
  cooking liquid, if necessary; then blend in cornstarch (blended in
  cold water).  Increase heat to HIGH; cover and cook, stirring 2 or 3
  times, until sauce is thickened (about 15 more minutes). Season to
  taste with salt.
  
  To serve, remove and discard string from beef, then slice across
  grain. Spoon some of the sauce over meat; sprinkle with parsley.
  Serve remaining sauce in gravy pitcher or bowl.
  
  Sunset Crockery Cookbook
  
  From Marie Campbell