Based on a recipe from Sunset's Crockery Cookbook. It recommends, "Serve thick slices of this moist, tender roast and its herb-seasoned tomato sauce with pasta tubes or twists, such as penne or rotelle." I think this is good family fare.
- 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
- 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.