Crock Pot Beef Round Braised With Tomato & Herbs
photo by Annacia
- Ready In:
- 8hrs 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 (3 lb) boneless bottom round roast, trimmed of fat
- fresh ground pepper
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 medium carrot, shredded
- 2 garlic cloves, minced (or pressed)
- 2 teaspoons Italian herb seasoning
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup dry red wine
- chopped parsley
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
You just have to love the crock pot a tough cut of meat comes out tender and in this case it even flaked with a fork. We both thought that the Worcestershire was a bit heavy for our tastes but overall we really enjoyed this. Served with garlic rice and green peas it was a very good family meal with no great fuss. I had thicker cut round steaks and used those in place of a roast and at 6 hrs it was lovely.
-
Crock Pot Beef Round Braised With Tomato & Herb By mersaydees <br/>This lovely recipe is very similar to a recipe I have made since I learned to cook. However, I don%u2019t usually use canned tomato sauce so thought I would give this a try and I am glad I did. It makes it so much easier than cutting and pureeing my own or thawing what I froze from the summer harvest. What a great go to recipe in a flash when your morning is busy and you want a hearty warm me up dinner. I threw everything in the crock without braising first as my roast was frozen. I added an additional 45 min cooking time so it cooked for 9 hours and 15 min to make it a medium rare to medium cook. I also added in additional carrots so the veggie was prepped and I did not need additional veggies for dinner. PP would be to add more garlic and pepper but it may be that I did not braise the meat first so will do that next time.Served this over mashed taters and used the gravy from the roast over top. This is a keeper .<br/>Thank you. Made for AUS/NZ Swap 47
-
Made this in a large slow cooker with some modifications -- substituted mushrooms (which I love and had on hand) for carrots (didn't have any) and left out the Worcestershire sauce and the dry red wine (didn't have either). I wanted this for lunch instead of dinner so I cooked it on high for about 4 hours, then added half a package of egg noodles (6 dry oz. I think) and cooked for another half an hour. The sauce was delicious and tasted great with the egg noodles, but the meat was a bit over-cooked (I would not call it tender in the least). Even the meat still tasted OK (although I tend to like rare beef so was bummed that this was a bit tough), and I'm giving it 4 stars because it doesn't seem fair to rate it down with my modifications! I will definitely try this recipe again but will cook it on low for 6-7 hours; I'll also probably cut up the beef before cooking it (more like a stew). Will definitely add the egg noodles again, and likely many more veggies.
see 1 more reviews
Tweaks
-
Made this in a large slow cooker with some modifications -- substituted mushrooms (which I love and had on hand) for carrots (didn't have any) and left out the Worcestershire sauce and the dry red wine (didn't have either). I wanted this for lunch instead of dinner so I cooked it on high for about 4 hours, then added half a package of egg noodles (6 dry oz. I think) and cooked for another half an hour. The sauce was delicious and tasted great with the egg noodles, but the meat was a bit over-cooked (I would not call it tender in the least). Even the meat still tasted OK (although I tend to like rare beef so was bummed that this was a bit tough), and I'm giving it 4 stars because it doesn't seem fair to rate it down with my modifications! I will definitely try this recipe again but will cook it on low for 6-7 hours; I'll also probably cut up the beef before cooking it (more like a stew). Will definitely add the egg noodles again, and likely many more veggies.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana