1 beef bottom round roast (3 to 4 lbs)
4 tsp. olive oil, divided
1 cup beef broth
3/4 cup apple cider
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