Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Brush soy sauce over meat. On a large piece of foil, combine anise seeds, fennel seeds, caraway seeds, dill seeds and celery seeds. Roll roast in seeds to coat evenly. Place meat in slow cooker. Pour 1/3 cup apple juice (or cider) and the broth around meat.
Cover and cook on Low for 9 to 11 hours or on High for 4 1/2 to 5 1/2 hours.
Transfer meat to a cutting board, reserving cooking liquid. Slice meat and transfer to a serving platter; cover to keep warm.
For gravy, strain cooking liquid and skim off fat. Transfer cooking liquid to a small saucepan. In a small bowl, combine the remaining 1/3 cup apple juice (or cider) and cornstarch; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve gravy over meat.