1. Heat oil in a large nonstick fry pan over medium high heat, add beef and brown well on all sides. 2. Meanwhile, in a 4 quart or larger slow cooker, combine onions celery, garlic, allspice, ginger and pepper. 3. In a small bowl, mix cider and molasses. 4. Place beef on top of onion mixture, pour in cider mixture. 5. Cover and cook at low setting until beef is tender when pierced, about 9 1/2 to 10 hours. 6. Lift roast to a warm platter and keep warm. 7. Skim and discard fat from liquid. 8. Then blend in cornstarch mixture. 9. Increase cooker heat to high, cover and cook, stirring several times, until sauce is thickened (about 15 more minutes). 10. Season to taste with salt and pepper. 11. To serve: 12. Remove and discard string from beef; slice beef across the grain. 13. Spoon some of the sauce over meat, sprinkle with parsley. 14. Serve remaining sauce in a bowl or pitcher to add to taste. 15. The onion-y brown sauce is good served over baked or mashed potatoes or broad noodles. 16. Complete menu with chilled sparkling cider, a platter of sliced cucumbers and bell pepper rings and a crusty loaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
