Beef Roast with Tomato Madeira Sauce

Total Time:
8 hr 10 min
Prep:
10 min
Cook:
8 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds beef rump roast, rinsed and patted dry
  • Salt and pepper
  • 1 1/2 cups roasted garlic and herb tomato sauce
  • 3/4 cup Madeira wine
  • 1 teaspoon minced garlic
  • 1 1/2 cups frozen pearl onions
  • 1 cup frozen carrot slices
Directions
  • Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.

  • In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.

  • To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.

  • Cover and cook on low setting for 8 hours.


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    Slow-Cooker Meals