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Trim fat from roast. If necessary, cut roast to fit into crockery cooker. Brown roast in a large skillet on all sides in hot oil.
Meanwhile, in a 3-1/2-, 4-, 5-, or 6-quart electric crockery cooker place parsnips, carrots, green pepper, and celery. Sprinkle with tapioca. Add apple juice concentrate, water, beef bouillon granules, pepper, and cinnamon. Place roast atop vegetables.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat. Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid. Makes 6 servings.