Beef Pot Roast Simmered In Cider Recipes

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

CIDER SIMMERED BEEF - CROCK POT

Steps:

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

BEEF POT ROAST SIMMERED IN CIDER

Steps:

• 1. Preheat the oven to 300F. 2. In a deep saute pan or roaster, saute the roast in oil until nicely browned on all sides. Add the cider, onions and celery, then stir in the seasonings. Cover and bake 2 1/2 hours, turning the meat 2-3 times. Add the potatoes and carrots, patting them down into the liquid, and continue baking for another 1 1/2 hours or until the meat and vegetables are tender. 2. In a small bowl, blend the butter and flour together to form a smooth paste. Remove the meat and vegetables to a platter. Place the pan on the stove and bring the liquid to a boil; gradually add the butter-flour mixture, whisking as it thickens. Transfer to a gravy boat. Serve roast and vegetables with gravy.