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Sprinkle the roast liberally with salt and pepper, rubbing onto the roast. Heat a deep frying pan over medium high heat. Add oil and swirl pan to coat bottom. Brown the roast on all sides.
While the roast is browning, place garlic and onions in bottom of crock-pot. Place browned roast on top of the garlic and onions. Add bay leaves and set aside.
Deglaze frying pan with 1/2 cup beef stock. Add remaining beef stock, apple cider, red wine vinegar, tomato paste, ginger, cinnamon, cloves and allspice. Stir or whisk until ingredients are well mixed and pour over roast.
Cover the crock-pot and cook on high for 4 to 5 hours, until roast is tender. Remove roast to a platter and set aside. Mix together water and cornstarch until smooth. Add just enough of the cornstarch mixture to the crock-pot and cook until it thickens to your desired consistency.
When cooked, a beef chuck roast will break apart with a fork. An eye round roast will stay more intact and may be sliced.