Cider-Simmered Eye Of Round Recipe

Name: Cider-Simmered Eye Of Round
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 4 pounds beef eye of round roast, trimmed; 2 each onions in eighths; 1 each celery stalk, sliced thin; 2 each garlic cloves, minced; 1 teaspoon allspice ground; 1/2 teaspoon ginger ground; 1/4 teaspoon black pepper; 1 cup apple cider or apple juice; 2 tablespoons molasses; 2 tablespoons cornstarch; 2 tablespoons water cold; 1 x salt to taste; 1 x parsley leaves fresh, chopped

Servings: persons

2 teaspoons vegetable oil
4 pounds beef eye of round roast, trimmed
2 each onions in eighths
1 each celery stalk, sliced thin
2 each garlic cloves, minced
1 teaspoon allspice ground
1/2 teaspoon ginger ground
1/4 teaspoon black pepper
1 cup apple cider or apple juice
2 tablespoons molasses
2 tablespoons cornstarch
2 tablespoons water cold
1 x salt to taste
1 x parsley leaves fresh, chopped

1
Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
2
Meanwhile, in a 4 quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with 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 until beef is very tender when pierced (9 1/2 - 10 hours).
6
Lift roast to a warm platter and keep warm.
7
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch (blended in cold water).
8
Increase heat to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
9
Season to aste with salt.
10
To serve, remove and discard string from beef, then slice across grain.
11
Spoon some of the sauce over meat; sprinkle with parsley.
12
Serve remaining sauce in gravy pitcher or bowl.

1324

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 4 pounds beef eye of round roast, trimmed, 2 each onions in eighths, 1 each celery stalk, sliced thin, and more.

Yes, Cider-Simmered Eye Of Round falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cider-Simmered Eye Of Round

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions