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Cider simmered eye of round

Note:  See Scallops in Cider Sour Cream Sauce for an alternative sauce that could be used with this roast.  This cook uses eye of round because it is lowest in cholesterol.  It can easily be overcooked, especially if the cut is smaller. For two people, reduce the recipe below by half and you will have enough leftover for Flying Saucer Sandwiches.

Martha Stewart warns that the internal temperature of an eye round roast will continue rising for 20 minutes after it is removed from the oven.

Sunset Crockery Cookbook

2 t salad oil
1 beef eye of round or other favorite cut roast (3.25-4 lbs)

2 med onions, cut into eighths
1 stalk celery, thinly sliced
2 cloves garlic, minced or pressed

1 t ground allspice
1/2 t ground ginger
1/4 t pepper

1 cp apple cider or apple juice
2 T light molasses
Salt and chopped parsley

2 T cornstarch blended with 2 T cold water

Good served with noodles.

1. Heat oil in frying pan over medium-high heat; add beef and brown well on all sides.
2. Meanwhile, in large baking pan or slow cooker, combine onions, celery, and garlic.
3. Sprinkle with allspice, ginger, and pepper.
4. In small bowl, mix cider and molasses.
5. Place beef on top of onion mixture; pour in cider mixture.
6. Cover and cook on low setting til beef is tender (slow cooker, 9-10 hrs)
7. Lift roast to warm platter and keep warm.
8. Skim and discard fat from cooking liquid if necessary, then blend in cornstarch mixture.
9. Increase heat to high; cover and cook, stirring 2-3 times, till sauce is thickened (about 15
minutes).