Crock Pot Beef Roast With Tomato Madeira Sauce Food

SLOW COOKER TANGY TOMATO POT ROAST

Steps:

• Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
• On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
• In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
• Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
• Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

BEEF ROAST WITH TOMATO MADEIRA SAUCE

Steps:

• 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.

CROCK POT BEEF ROAST WITH TOMATO MADEIRA SAUCE

Steps:

• 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.
• NOTE: If you are running low on time, skip browning the roast.
• 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.
• Serve over pasta or mashed potatoes.

SLOW COOKER AU JUS POT ROAST

Steps:

• Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
• Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
• Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
• Set cooker to Low and cook until meat is tender, 8 to 10 hours.

CROCK POT BEEF ROUND BRAISED WITH TOMATO & HERBS

Steps:

• Sprinkle pepper on all sides of beef.
• Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
• Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
• In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
• Place beef on top of onion mixture.
• Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
• Lift beef to a warm platter and keep warm.
• Skim and discard fat from sauce, if necessary.
• To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
• Serve remaining sauce separately.

EASY CROCK POT BEEF ROAST

Steps:

• Put the Roast in your crock pot.
• Set crock pot to low.
• Pour bottle of Italian Dressing over roast, and cook up to 10 hours.

CROCK POT BEEF ROAST

Steps:

• Put roast in crock pot and empty soup mix on the top of the meat.
• Add the water.
• Cook on low for about 6 hours.
• The soup acts as a meat tenderizer.
• Very good roast and makes excellent gravy.

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

MOTHER'S POT ROAST

Steps:

• Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
• After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
• Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.