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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By Jewels2614
GLEN ELLYN, IL
on February 10, 2012
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Best Pot roast I ever made. I added the carrots the last 2 hours ..
By suciadhillon
on January 06, 2012
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I agree it was too sweet and the beef got a little dry.
By KmartGirl21
lakewood, WA
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.
Read all 66 reviews