Best Crock Pot Beef Roast With Tomato Madeira Sauce Recipes

SLOW COOKER TANGY TOMATO POT ROAST

Slow Cooker Tangy Tomato Pot Roast image

An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.

Provided by Jennifer

Time 8h15m

Number Of Ingredients 16

Ingredients

6 medium yellow-fleshed potatoes (peeled and halved)
6-8 carrots (peeled and halved if thick or left whole if thinner)
1 medium onion (peeled and thinly sliced)
1 Tbsp olive oil
Salt and freshly ground pepper
3 lb boneless beef roast (inside or outside round, blade or cross-rib works well)
2 cups tomato sauce (or passata)
1/4 cup brown sugar (packed)
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar
2-3 fresh thyme sprigs (or 1 tsp dried thyme leaves)
1 tsp salt
Freshly ground pepper
1 Tbsp cornstarch
1 Tbsp water
Fresh parsley (chopped)

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.

Nutrition Facts : Calories 477 kcal, Carbohydrate 33 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 761 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

BEEF ROAST WITH TOMATO MADEIRA SAUCE

Beef Roast with Tomato Madeira Sauce image

Provided by Sandra Lee

Categories main-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 8

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

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.

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