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Beef Roast with Tomato Madeira Sauce Recipe

Beef Roast with Tomato Madeira Sauce

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

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  • on February 10, 2012

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    Best Pot roast I ever made. I added the carrots the last 2 hours ..

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  • on January 06, 2012

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    I agree it was too sweet and the beef got a little dry.

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  • on December 19, 2011

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    This recipe is sooo good! I use fresh in place of frozen but other than that no other changes and the recipe was deemed a "keeper" by my family.

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  • on August 30, 2011

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    Everyone loved it. Easy to make.

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  • on August 20, 2011

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    Maderia is a sherry. Sherry is a sweet wine. Any dry red wine would have worked better.

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  • on March 13, 2011

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    YUMMY..but...I also doubled garlic, only added a handful of carrots, added small red potatoes, a celery stalk cut into 3 sections, a 2-inch end of a cucumber (with skin on, and 2 packets of mccormicks steak marinade (peppercorn and garlic and backyard brew,with the appropriate 2 packets of water. I later added a flour, scour cream and water to make a semi paste to thicken the gravey. Served over extra wide egg noodles. Family loved, loved loved it...A word of warning...the mccormicks marinades did have a kick to it. Use the plain steak one with the peppercorn and garlic if you don't want that extra kick. Put this in my recipe box... :-

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  • on February 27, 2011

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    Easy and yummy.

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  • on January 27, 2011

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    This was delicious. I came across this while searching for a new way to cook a chuck roast, besides pot roast. Cooking is my passion and I am good at it---if I do say so myself. : My partner said I "out did myself" when she tasted it. I'm usually not crazy about Sandra Lee's recipes because of the prepackaged/processed ingredients but I went for it. I modified a few things-chuck roast,fresh baby carrots, spanish onions chopped, marsala wine, triple the amount of garlic, regular tomato sauce & added fresh thyme & fresh rosemary to the crockpot. Also added a bit of lemon zest when it was all done-to freshing it up. Really good! I will make this again.

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  • on November 10, 2010

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    Very tasty. I used a chuck roast. Put in on in the morning. Came home at lunch and added carrots, onions, and potatoes. When I came home after work I added mushrooms. My wife loved it and thinks I’m an excellent cook.

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  • on June 05, 2010

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    I love cooking with wine, and when short on time, using the slow cooker is a
    wonderful convenience. Using this recipe combined both. resulting in a moist, delicious and savory roast. Coming home from work and having this ready was a real pleasure. Served with buttered egg noodles and peas, it was a dinner fit for company. Now my favorite pot roast recipe! Thanks, Sandra!

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