Beef Roast With Tomato Madeira Sauce Recipes

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.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

LEFTOVER ROAST BEEF IN TOMATO SAUCE

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
• Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.