1.5 lbs. russet potatoes, peeled and cut into wedges
3 cups apple cider, divided
6 whole cloves
2 bay leaves
all purpose flour
Instructions
Trim fat from roast, rub with pepper & salt, then put on light coat of flour for browning. Heat oil in skillet over medium-high heat, brown roast on all sides.
PLACE VEGGIES IN SLOW-COOKER, TOP WITH ROAST, 2.75 CUP OF CIDER, cloves and bay leaves.
Cover, cook on low 6-7 hours. Transfer meat and veggies into serving dishes, cover and keep warm.
Strain liquid into sauce pan, discard cloves and bay leaves. Combine flour and remaining cider, whisk into pan, stirring over medium heat until thickened and bubbly.
Ladle sauce over sliced beef and hot veggies.
Originally Submitted
10/18/2014
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You can add this slow-cooked cider beef roast recipe to your own private DesktopCookbook.