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1
Liberally sprinkle the roast with salt and pepper and rub spices into the roast.
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2
Heat a braiser or deep frying pan over medium high heat.
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3
Add oil and swirl pan to coat bottom with oil.
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4
Brown the roast on both sides.
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5
Note: When browning, the roast will naturally release from the bottom of the pan when it has browned enough.
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6
If the roast sticks to the pan when attempting to turn it over, it is not yet ready to be turned.
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7
While the roast is browning, place garlic and onions in the bottom of a crockpot.
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8
Place browned roast on top of onions and garlic.
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9
Place bay leaves around roast.
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10
De-glaze the braiser or frying pan by stirring in half of the beef stock.
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11
Add remaining beef stock, apple cider, red wine vinegar, tomato paste, ginger, cinnamon, cloves, allspice and 2 teaspoons salt.
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12
Stir or whisk over medium heat until ingredients are well mixed.
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13
Pour over roast in the crock.
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14
Cover crockpot and cook on high for 4-5 hours, until roast is tender.
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15
Remove roast to a platter and set aside.
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16
Remove bay leaves.
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17
In a small bowl or cup, mix together water and cornstarch until smooth.
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18
Add just enough slurry to the liquid in the crockpot to thicken to your desired consistency.
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19
It may not take all of the cornstarch slurry.
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20
Allow to cook in the crock on high until it reaches your desired consistency.
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21
Taste gravy and add additional salt as needed.
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22
To serve: Cut roast as desired.
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23
Serve with thickened gravy.
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24
Notes: After being cooked, a beef chuck roast will be fork tender and will break apart in chunky pieces.
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25
An eye of round roast, on the other hand, will generally stay more intact and can be sliced.
