Pot Roast with Cider-Maple Gravy

1 beef bottom round roast (3 to 4 lbs)

4 tsp. olive oil, divided

1 cup beef broth

3/4 cup apple cider

corn starch

1. Press 3/4 tsp. pepper evenly onto all surfaces of beef roast.  Heat 2 tsp. oil in stockpot over medium heat until hot.  Place roast in stockpot; brown evenly.

Pour off drippings.

2.  Season roast with 1 tsp. salt.  Add broth and cider;  bring to a boil.  Reduce heat;  cover tightly and simmer 2-1/2 to 3-1/4 hours or until toast is fork tender.

3.  Remove roast;  keep warm.  Skim fat from cooking liquid.  Stir in a cornstarch mixture and maple syrup; bring to a boil, stirring constantly.  Cook and stir 2 to 3 minutes or until slightly thickened.

4.  Carve roast into thin slices.  Serve with gravy.

Prepared by Cookie Hauser of the La. Beef Industry