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From the Kitchen of: [Pepper]
Source: Kathy/MA
| 2 | tsp. | Salad Oil |
| 4 | lb. | Round Roast, trimmed |
| 2 | med. | Onions, in eighths |
| 1 | Celery Stalk, sliced thin | |
| 2 | Garlic cloves, minced | |
| 1 | tsp. | ground Allspice |
| 1/2 | tsp. | ground Ginger |
| 1/4 | tsp. | Pepper |
| 1 | c. | Apple Cider or Apple Juice |
| 2 | Tbsp. | Molasses |
| 2 | Tbsp. | Cornstarch |
| 2 | Tbsp. | Cold Water |
| Salt | ||
| Parsley, chopped |
Heat oil in wide nonstick frying pan over med-high heat; add beef and brown well on all sides Meanwhile, in a 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 until beef is very tender when pierced (9 1/2 - 10 hours). Lift roast to a warm platter and keep warm Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch (blended in cold water). Increase heat to HIGH; cover and cook, stirring 2-3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.