1 beef roast
2 c. apple cider
2/3 c. salad oil
1 tbsp. lemon juice
1/2 c. onion (1 med.), chopped
3 cloves garlic, unpeeled, smashed but not completely crushed
1 bay leaf
1 tsp. each salt, thyme, whole allspice, dry mustard
1/2 tsp. pepper
2 tbsp. cornstarch
Crab apples
Fresh parsley

Make about 2 dozen slits in the meat on the outside, 1" deep; place in glass or plastic bowl.

Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper. Pour over meat. Cover; marinate in refrigerator for 4 hours or more.

Remove roast from marinade. Place on roasting pan. Insert meat thermometer so it reaches the thickest part. Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours for rare meat (meat continues to cook after it is out of the oven). (Meat must be cooked to rare or medium rare for optimum tenderness.) Remove onto warm platter.

Strain marinade. Skim fat from roasting pan. Add marinade to the drippings, reserve 2 to 3 tablespoons of the marinade liquid to mix with cornstarch. Stir cornstarch into boiling liquid. Cook until thickened. Glaze roast with the sauce. Garnish with crab apples and parsley. Slice very thinly to serve. Serves 6.