Crock Pot 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.

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.

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.

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.

SLOWER COOKER POT ROAST IN A RICH TOMATO SAUCE

Steps:

• Heat a large pan over medium high heat and add the butter.
• Once the butter has melted, sear the meat on all sides for about 2 minutes each, seasoning each side well with salt and pepper as you sear.
• Add the celery, carrots, onion, garlic and bay leaves to the crockpot.
• Add in the canned tomatoes.
• Place the seared meat on top of the vegetables mixture.
• Return the frying pan to the stove and add the beef stock; bring the stock to a boil.
• Pour the boiling stock into the crockpot.
• Add in the 1/2 tsp salt and 1/4 tsp pepper.
• Set the slow cooker to low and then cover with the lid.
• Let the roast cook between 8-10 hours.
• When there's an hour left of cooking, remove meat and shred it with two forks.
• Discard the bay leaves.
• Use a blender or immersion blender on the veggies to make a rich sauce.
• Return the beef to the slow cooker for the final hour.
• Add in the frozen peas and season them with salt and pepper; mix well.
• Once the peas are hot, you're ready to serve with your favourite mashed potatoes; I went with my Buttermilk Mashed Potatoes.

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.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

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.