Crock Pot Beef Round Braised With Tomato & Herbs

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

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.

Ingredients Nutrition


  1. Sprinkle pepper on all sides of beef.
  2. Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
  3. Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
  4. In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
  5. Place beef on top of onion mixture.
  6. Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
  7. Lift beef to a warm platter and keep warm.
  8. Skim and discard fat from sauce, if necessary.
  9. To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
  10. Serve remaining sauce separately.


Most Helpful

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.

Annacia November 08, 2011

Crock Pot Beef Round Braised With Tomato & Herb By mersaydees
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 .
Thank you. Made for AUS/NZ Swap 47

Chef1MOM-Connie December 18, 2010

We had this for dinner tonight and really enjoyed the flavor. My meat was tender. I served with mashed potatoes and we just put the sauce over the meat and potatoes. I made as directed but doubled the garlic and did not garnish with parsley. Thank you for a nice meal.

happynana July 02, 2008

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