Instructions: We just had this recently. It was excellent! I made some modifications which I note below.

Apple cider and sweet spices permeate the meat, creating a complex flavor thats reminiscent of German Sauerbraten.

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.

MY

COMMENTS: I never brown meat (this particular cookbook always said to brown the meat) unless its something really fatty, then I brown it to get the excess fat off. I figure, crockpot-ting is supposed to be easy, why make it complicated?

I didnt have onions or celery, so just used onion flakes and skipped the celery. It was fine. I also used a bit more cider and that made the gravy thinner.

I didnt use the eye of roast. I have found that you can use most cheap cuts of meat interchangeably in crockpot recipes. I happened to have a bottom round roast and thats what I used. -Maria

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